thanks, Hey this is the water profile I use for my Hefe (brew it every other month and its always a hit). Cookies help us deliver our Services. WYeast 3068 Weihenstephan Weizen Water Profile-----Profile: Washington DC Profile known for: Where I live Calcium(Ca): 45.6 ppm Magnesium(Mg): 9.9 ppm Sodium(Na): 16.0 ppm Sulfate(SO4): 54.0 ppm Chloride(Cl): 32.0 ppm biCarbonate(HCO3): 89.9 ppm Mash Schedule-----4 vinyl guaiacol 15 min @ 113 (Infusion) Protein 10 min @ 126 (Direct) Sacch Rest 1 40 min @ 144 (Direct) … I've used it with success. So I go coldish and under pitch about 30% less yeast from the starter. tap water where live is not good, don't really want to mess with it. I like to taste the malt thru the yeast, I feel this style is cloudy for a reason and hops isnt that reason. I got this salt from a fellow brewer who also keeps fish and used it to build water for the aquarium. BIAB, and needed 9.5 oz of acid malt to get to a mash pH of 5.4. Some of the recipes used magnesium chloride. I'm not sure that the Yellow profiles are ideal for a Hefe. Sodium - 5. JavaScript is disabled. You want a certain amount of growth to develop the ideal flavor profile. You don't need 50 ppm calcium when brewing a Hefe. It's really appreciated! A gram or 2 of calcium chloride in 5 gallons of water should make a very nice wheat beer (and it fact it does!). Press question mark to learn the rest of the keyboard shortcuts. Seems like a lot of acid malt, but I'm only using wheat malt (7.5 lbs) and light Munich (3.5). I'll keep 2:3 ratio in mind. Also depending on what flavor you want from it, the ferm temps are a pretty big factor as well as how much yeast to use. Do not be afraid to experiment with different pitching rates and oxygen … Many others have said it, but it just amazes me how much time and effort you and Martin put in to help others in the homebrew world. I dont mind the banana / clove flavor but i will probably ferment somewhere in the middle and adjust future brews accordingly. I like to taste the malt thru the yeast, I feel this style is cloudy for a reason … For all grain, I'd keep it simple. W. WiscBrewer Well-Known Member. You could always try dosing in other minerals to taste post-fermentation to get an idea of what they add. Brynildson says that he, “found it is best to utilize freshly propagated yeast and to avoid over pitching the wort.” So do not over pitch and do not under pitch. Add enough calcium chloride to get to 50 PPM calcium. I hate the banana flavor HEFE yeast give out. An under-attenuated hefeweizen is far worse than one with a slightly less than ideal ester profile. I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. The Munich brewer will remove these to make the beer and so you wind up concluding that a little bit of calcium chloride and a little bit of calcium sulfate should be a good place to start and it is except that as Hallertauer is often used as the hop and it is a sweet/tart beer you can drop the sulfate, So there it is. Give some consideration to that. Thanks! Give some consideration to that. thanks for your guidance. Apr 7, 2016. Magnesium - 7. Just need the basic additions so I can learn to use the spreadsheets to go along with beersmith2. Thanks again. OP . The DME/LME will contain the minerals concentrated from the water used to produce it. That's pretty much what I found, so it's reassuring to hear it from you as well. Calcium - 70. New comments cannot be posted and votes cannot be cast, More posts from the Homebrewing community. Hey this is the water profile I use for my Hefe (brew it every other month and its always a hit) Ph I keep at 5.4. In that spreadsheet you may also enter a starting water profile if that is known. Trying to dive into water modification and wanted to brew a hefe with distilled water.. If you want to reason that the focus of these beers is Munich you might want to look at Munich water which is pretty low in everything except calcium and bicarbonate. I'll give this a shot since this will also be my first hefe. That's about it, no reason for added carbonate, sodium, magnesium, or sulfate. If you are brewing extract, I'd leave it alone. Is that much acid malt going to be OK? I've done all grain Bavarian Hefeweizen 4-5 times and now I do 2 gallons tap water run through filter to remove chlorine and 3 gallons RO water, It comes out great. Is the "yellow balanced" profile OK, or should I use something else? Specialty, Fruit, Historical, Other Recipes, Magnesium vs Calcium in brewing water question. Bicarbonate - 0. I always tell brewers they should research the beer they are interested in and use water that has the general characteristics of the water with which the style was made (it isn't necessary to follow a particular profile). I have beersmith 2 and the usual spreadsheet suspects available. Now if you do this with wheat beers you will find that they are made all over Germany and Austria and therefore, any water that is found in Germany or Austria should do. Sulfate - 75. Press J to jump to the feed. All water recipes include a copy of my water calculation spreadsheet which can be used to make such adjustments. The water for a Weissbier Hell should be soft and have a residual alkalinity around 0 ppm as CaCO 3. Many thanks! I'm not sure that the Yellow profiles are ideal for a Hefe. Thaks much AJ. Joined Sep 16, 2015 Messages 89 Reaction score 18. I'm using 11 lbs of grain for 5.5 gal. Seems like a lot of acid malt, but I'm only using wheat malt (7.5 lbs) and light Munich (3.5). Welcome brewers, mazers, vintners, and cider makers! I have all the necessary minerals to start modifying it. You don't need 50 ppm calcium when brewing a Hefe. The 'boiled' Munich profile is closer what the Bavarian brewers might be using in their brew houses. I've used it with success. So this is leaning for the maltiness side of it. Chloride -60. BIAB, and needed 9.5 oz of acid malt to get to a mash pH of 5.4. I'm using 11 lbs of grain for 5.5 gal. Any input welcome! You must log in or register to reply here. The 'boiled' Munich profile is closer what the Bavarian brewers might be using in their brew houses. By using our Services or clicking I agree, you agree to our use of cookies. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has the most cohesive history of weisse beer brewing of any area in Germany. Here is a simple water recipe for brewers who build their own water: 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + 3.0g gypsum (CaSO 4 2H 2 O) For a better experience, please enable JavaScript in your browser before proceeding. Wouldn't under pitching actually give you more banana?