Bavarian Hefeweizen #1 – Underpitching

Another iteration in my unending pursuit of the ever drinkable Bavarian style Hefeweizen.

Brewdown Bavarian Style Hefeweizen Wheat Beer



Recipe – My goal was to stress the yeast through lack of oxygen and underpitching in hope of increasing ester formation. More info on this method here.

  • Batch Size: 10 gallons
  • 12 lbs German Pilsner
  • 5 lbs Wheat Malt
  • 4.6 lbs 2-Row
  • 1 oz Hallertau @ 60 min
  • 20 Seconds Oxygen (2 micron stone)
  • 1tsp Wyeast Nutrient
  • 1 vial WLP300 (split between two 5g batches)

Specs –

  • OG: 1.046
  • Target FG: 1.012
  • SRM: 3.69
  • IBU: 7.90
  • Mash: 60min @ 154°, single infusion.
  • Boil: 60min
  • Fermentation temp: 68° and let rise up to 72°
  • Brewday Cost: $42.18
  • Brewday Time: 3:25 min



Brewday – Went on without hiccup, always a simple brewday with simple recipes. Mashed, boiled and cooled to 68°  before pitching split vile of WLP300.


Fermentation –

2 days post pitch – Airlock bubbeling, no krausen yet.

3 days post pitch – Big krausen making its way out the blow off tube. Big sulfur smell which I’ve learned always fades by bottling.

6 days post pitch – 1.013, smell has faded, putting it through a rest.

13 days post pitch – 1.012, bottled to 3.0 volumes.

27 days post pitch – Tasted, very very drinkable, body was a wee bit thin, aroma was lovely, fruity, crisp. Esters were a bit more subdued than I had hoped, getting more plum, apricot than banana. Huge billowing head which quickly faded. Very happy with this beer overall. First time using WLP300 coming from Wyeast Weihenstephan 3068 for Hefes and extremely happy with the switch. 3068 always came out cloyingly fruity (stone fruit) and not the banana I’m after.

What changes next time – Going to use a bit of Carapils for body and head retention, and closer to 60% wheat. The next batch is going in the Carmam to increase surface area during fermentation to up ester production.




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