full_too_pale 1 Posted April 12, 2016 I'm trying to make a double hefe weizen. Here's what I used: 2 cans of the Bavarian Hefe weissbier, 1 LME soft pack golden, 1 pack of booster, and 1 packet of Safbrew WB-06 Dry wheat Yeast. How long should I let these bottle condition? I've read that hefes don't take too long, but what's the time frame with this much malt? Thanks 1 Share this post Link to post Share on other sites
Tim F 1,103 Posted April 12, 2016 Our Wild Wheat recipe has a similar amount of malt, and we recommend 3-4 weeks for it, so that's what I'm gonna go with. You're correct, wheat beers generally don't need to condition long. 1 Share this post Link to post Share on other sites
JoshR 4,702 Posted April 13, 2016 Yeah, there's no need to condition a wheat beer unless it's a saison, gose, or other wild ale. It's basically done as soon as it's finished carbonating. Wheats don't improve much with age and the esters from the yeast will degrade over time so, like IPAs, they are best consumed fresh. Share this post Link to post Share on other sites
Creeps McLane 7,443 Posted April 13, 2016 1 hour ago, full_too_pale said: Thanks Welcome back to the forum homie Share this post Link to post Share on other sites
full_too_pale 1 Posted April 13, 2016 Thanks guys I appreciate it. Also, what's the best way of calculating abv% without a hydrometer? Does it work if you add all the estimated amounts from each ingredient, like 2 cans of Bavarian weissbier at 3.7 each= 7.4, plus the booster at 1.3, and LME at 1= 9.7% abv, or does it not work that way? Share this post Link to post Share on other sites
BDawg62 1,080 Posted April 13, 2016 That calculation will give you your potential ABV. You need to measure your actual Original Gravity (OG) and your actual Final Gravity (FG) and put it into an ABV calculator to get your actual ABV. Share this post Link to post Share on other sites
RickBeer 6,362 Posted April 13, 2016 Well, the cans are really 3.1. So 3.1+3.1+1.3+1 = 8.5. I suspect that drinking that ABV early will yield "it's not ready" despite being a wheat. Share this post Link to post Share on other sites
Creeps McLane 7,443 Posted April 13, 2016 Well, I just popped a Bavarian in the fridge to test this theory. Been conditioning about 12 days. Let's see what this shiz tastes like eh? Share this post Link to post Share on other sites
full_too_pale 1 Posted April 14, 2016 RickBeer, why do you say they are actually 3.1? Forgive my ignorance, but can you explain that to me please? And how long would you recommend for conditioning time before trying? A month? Thanks. Share this post Link to post Share on other sites
RickBeer 6,362 Posted April 14, 2016 Conditioning for an 8.5 ABV? Probably 3 months, could be longer. Share this post Link to post Share on other sites
Creeps McLane 7,443 Posted April 15, 2016 On April 13, 2016 at 6:39 PM, Creeps McLane said: Well, I just popped a Bavarian in the fridge to test this theory. Been conditioning about 12 days. Let's see what this shiz tastes like eh? That is quite possibly the best apple juice I have ever tasted!!!! Oh wait it's supposed to be beer... Maybe that's the banana? I don't eat bananas so I wouldn't really know. It's smooth but slightly under carbed. Really and truly might be apple juice. Crystal clear apple juice at that. Share this post Link to post Share on other sites