Interesting idea. Let us know how it turns out. Hopefully I’ll see you again at the Turkey Shoot in November.
I have WLP 300 and I’m planning for a pitch at 62F. I’m not certain about a starter size yet.
Instead of doing a reverse mash to get a glucose-rich wort, why not just mash a little bit hotter, and add some amount of dextrose? Would you get the same increased esters that way?
Yeah, but that would be cheating 
and not nearly as much fun. Got 33 minutes left on the boil at the moment. The reverse step mash went pretty well.
Okay, went ahead and posted the recipe, including my whack-a-doo mash schedule to the wiki…
http://wiki.homebrewersassociation.org/KlotzFerryHefeweizen
…the bubbling is subsiding after a major blowoff. We’ll see how it turns out in a couple weeks.
Nice work Joe!
Did you make a starter for this recipe?
Let us know how it turned out. I’ll post my recipe details on Sunday when I brew mine.
Yep, grew up 3068 from a slant… 10ml + 4oz + 16oz + 32oz so ended up with about 1.5 liter total. Chill, decant, add a little fresh wort, pitch
Brewed my Hefe last weekend. Just getting around to posting my recipe. I decided to go with a single infusion at 153F due to time constraints. It’s in the primary and about finished. I’ll rack it into a keg next weekend. I fermented it at 62F. The aroma from the fermentation chamber is mostly banana with some clove.
Weizen/Weissbier
Type: All Grain Date: 9/25/2011
Batch Size (fermenter): 5.50 gal
Boil Size: 8.25 gal
Boil Time: 90 min
Fermentation: Ale, Single Stage
Ingredients
Amt Name Type # %/IBU
5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6 48.8 %
5 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 7 48.8 %
1.00 oz Hallertauer [3.90 %] - Boil 60.0 min 12.1 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining
1.00 tsp Yeast Nutrient (Primary 3.0 days)
1.0 pkg Hefeweizen Ale (White Labs #WLP300)
4.0 oz Rice Hulls (0.0 SRM) Adjunct 5 2.3 %
0.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
4.00 g Chalk (Mash 60.0 mins) Water Agent 2 -
1.00 g Baking Soda (Mash 60.0 mins)
Beer Profile
Measured Original Gravity: 1.048 SG
Bitterness: 12.1 IBUs
Est Color: 3.3 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 10 lbs 12.0 oz
Sparge Water: 1.70 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: Mash PH: 5.42
Seems like a lot of chalk/bicarb for a light colored brew.
I use distilled water
I like to employ a step mash of 111 for 20 minutes and 150 for 45 or until completion.
I also prefer blending the WLP300 and 380 and ferment at 62. Personally I cant really tell any distinguishable difference between decocting to get to your 150 from 111 as opposed to just step mashing.
+1 - I did this recently (as a change from single infusion) and was very happy with the results.
What yeast did you use? I’ve thought about doing the 4-VG rest but wondered if the clove might be too overpowering when used in conjunction with hefe IV.
WL 380 which IIRC is IV?
WLP380 is Hefe IV and if I didn’t like clove as much I would use WLP300 instead. You can get enough clove from a 62F ferment with WLP300.
Paul what happened.
You step mashed??
Way to go man.
;D - its going to be much easier with my new electric brewery which also has a HERMs
I didn’t get very much clove with a single infusion. Think I’ll try a step mash with a 4 VG rest on the next recipe.