Lallemand Munich Classic dry yeast and Imperial G01 Stefon are two fantastic and quite different hefeweizen yeasts. Which is better and how do they act perform? Today we take out the 20 gallon Clawhammer Supply system and find out!
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Recipe on Brewfather: https://share.brewfather.app/9HgfWD5FGSsHMd
Recipe for 10 gallons, your efficiency may vary:
“Evergenial”
4.4% ABV 13 IBU
12 lb Weyermann White Wheat Malt (61.5%)
7 lb Weyermann Floor Malted Bohemian Pilsner (35.9%)
0.5 lb Melanoidin Malt (2.6%)
Step Mash:
Ferulic acid rest: 113F (45 C) for 10 min
Beta rest: 135F (57 C) for 30 min
Alpha rest: 156F (69 C) for 30 min
Mashout: 170F (77 C) for 15 min
Water: 16 Gallons (60 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
60 min – 2 oz (56g) Tettnang (3.9% AA)
OG: 1.043
Yeast:
Batch 1: Imperial G01 Stefon
Batch 2: Lallemand Munich Classic
Ferment at 72 F (22 C) for 10-14 days
FG: 1.010
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0:00 Intro and welcome
0:25 Beer description and approach
2:16 Recipe
6:50 Brew day
10:29 Fermentation Plan
14:19 Fermentation Follow-Up
14:55 Pour and Tasting Notes
24:31 Potential Improvements
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Music provided by Epidemic Sound
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decoction mashing doesn’t take any longer than step mashing, which doesn’t necessarily take longer than a “normal” single infusion … you just can’t dump malt in warm water and walk away to drink beer for an hour lol.
20 minute cereal cook (only needed if using unmalted grain) (bring ambient water and the unmalted grain up to boil and boil for 10 minutes)
25minute protein rest 120-125F (decoct 1/3 with 15 minutes to go, bring to boil over 5-7 minutes, boil until end of step)
add decoction back, hold at 143-147 F for 30 minutes (decoct 1/3 with 15 minutes left, bring to boil over 5 minutes, boil until end of rest)
add decoction back, hold at 155-160F or 10 minutes
Lauter and sparge
total time with 100% malt: 60 minutes
With a cereal cook: 80 minutes
I Think the myth that decoction “takes all day” comes from home/”Craft” brewers that use “brewing” as an excuse to sit on the back porch for an hour or two and justify their day-drinking… rather than brew beer. lol. I don’t need to justify my day-drinking… I just do it lol
Drinking while infusion brewing isn’t the best way to be safe or consistent… but drinking while decoction mashing (shoveling 220-230F sugary porridge around) definitely isn’t (once again, why so many people come up with excuses why they can’t/wont do it)
Collect 6.25 gal, post boil: 5.5, 5.25 in fermenter
6 Lbs raw Wheat
3.5 LBS hard red wheat Malt
1.4 LBS corn
.25 LBS wheat, toasted to around 35L (500F for 10 minutes)
30 min boil,
0.35 OZ Newport; first wort
0.15 oz each of Sterling, Tahoma, Horizon; add at 160F and hold or 10 minutes before continuing to cool
0.15 oz each of Sterling, Tahoma, Horizon; Dry hop day three of active fermentation
BPG: 1.043 — OG:1.049– FG 1.011 IBU 16
For a dunkelweizen (sorry, “dunkelsweissbier” is an oxymoron, like “black IPA” lol… and a weissbier doesn’t have to contain wheat, it just has to be “white”) , just roast the 6lbs of wheat for 10 minutes @500F, and roast the .25 LB of unmalted wheat for 15 minutes (instead of 10 min)
You made another Hefe years ago and it looked more like Schneider Weiss from Munich. It is slightly amber. Which do you prefer?
I think that was the one where I did 50/50 munich/wheat. I think this one was ultimately tastier, but I think there is benefit to doing maybe a 25/25/50 pils/munich/wheat grist.
Great work Captain. We found a 70/30 wheat/pilsner, using WLP300 and PERLE hops/12-13 IBUs with just a touch of Crystal 15L, produced a beer superior to most commercial Hefeweizens. Those of us tasting could not believe I made a better wheat beer than many of the top producers in Germany. Every batch previous I used Hallertau. Switching to Perle and the addition of the crystal malt, this combination is what I believe pushed my Hefeweizen to the top. Great videos highlighting my favourite style.
I drank my 1st Hefeweizen in Oberammergau, Southern Bavaria. My father had a posting to S.H.A.P.E. in Mons, Belgium and attended a week long course at the NATO school in Oberammergau. I was 16 and surrounded by Alps sitting outside downing two, 500ml glasses of Hefeweizen. Unforgettable. My best friend’s father was the top bodyguard to the SACEUR who at the time, was the legendary General Galvin, who I met often. I went to the American high school on base with his two daughters. Fond, Fond memories. Prost!
Hi. Thanks for this video. I’d like to try making a good example of a Hefe and will refer to your method. I’m in the UK, but I’ve recently visited the Pacific Northwest of USA and was pleased to be able to try examples from Widmer Brothers and Pelican. I enjoyed both, but the Pelican version was perhaps my favourite. I enjoy the clove character, but like the banana to be restrained. I’m actually watching this at 1:25 AM, UK time, as I can’t sleep – my sleep patterns have still not got back to normal after my transatlantic flight!
Great video as always mate! Regarding the rice hulls, how much do you recommend and did you incorporate then into the initial grist? Or do you just add them somehow when lautering? Thanks
Just a pound is fine. I mix them in the dry grist prior to mashing in