Accidental Kristallweizen

I brewed a hefeweizen and attempted to turn it around in two weeks for Homebrew Alley 6 judging.  The Weihenstephan Weizen strain (Wyeast 3068) is by far the most popular German wheat strain for weizens, but I used the highly flocculent Wyeast 3333 in order to turn it around quickly and because I liked the flavor it gave to a weizenbock I brewed a while ago.  I know that weizens are best consumed fresh, but a week before the entry deadline the beer was a little too yeasty and I didn’t think it would fade in time for my liking so I added gelatin and cold crashed near 32F for a week while it carbed.  What I didn’t expect was for the beer to clear completely.  I knew it was flocculent but I assumed even if the yeast cleared, there would still be the protein haze from the high amount of wheat in the grist.  This beer was as clear if not clearer than my filtered kolsch by the time it was judged.  The cleared beer had plenty of flavor though, even without the telltale cloudy yeast-in-glass flavor you expect.  Banana and clove are prominent in the nose which then follows to the taste.  There is a distinct buttery mouthfeel that’s full on the palate with what was described as “piña colada” with fresh coconut.  Nice and crisp and with a head that lingers until you finish the glass.  This beer is fine as hefeweizens go, and it was a big hit to AEB, but I think next time I brew this I’ll finally give the 3068 a go.

Recipe follows.

el hefe
15-A Weizen/Weissbier
Author: Kyler
Date: 1/3/12
Size: 5.71 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 163.7 kcal per 12.0 fl oz
Original Gravity: 1.049 (1.044 – 1.052)
Terminal Gravity: 1.012 (1.010 – 1.014)
Color: 3.37 (2.0 – 8.0)
Alcohol: 4.84% (4.3% – 5.6%)
Bitterness: 14.2 (8.0 – 15.0)
5.0 lb Pale Wheat Malt
5.0 lb Pilsen 2RS Malt
1.0 lb Rice Hulls
1 L WYeast 3333 German Wheat™
22 g Glacier (5.6%) – added during boil, boiled 60 m
.25 tsp Irish Moss – added during boil, boiled 15 m
.5 tsp Wyeast Nutrient – added during boil, boiled 15 m
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:04:16 Dough In – Liquor: 4.25 gal; Strike: 162.18 °F; Target: 152.0 °F
01:04:16 Sacch Rest – Rest: 60 m; Final: 152.0 °F
01:24:16 Sparge – Saprge 1: 2.25 gal sparge @ 189 °F, 10 m; Sparge #2: 2.25 gal sparge @ 189 °F, 10 m; Total Runoff: 7.65 gal
Ferment @ 62F for 3 days, raise 1 degree F per day after
2g Chalk (mash), 2g Gypsum, 2 CaCl
Did not take mash pH (4.01 solution spilled in case)
Boiled inside on the stove
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3 thoughts on “Accidental Kristallweizen

  1. bkyeast says:

    I don’t know why, but I noticed the same thing about weizens. Even without gelatin they clear up uncannily fast and give me the cleanest beers I make… Weird 🙂

    • kylers says:

      Yeah, maybe that’s probably why a majority of commercial examples are bottle conditioned, so you can rouse the yeast manually. Maybe before I drink from the keg I’ll pull it out and shake the keg to get some yeast action.

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