Heffe Brew Day

About 2 weeks ago, I brewed 5 gallons for a German Style Heffe. I split this batch into 5 different 2 gallon buckets, as I wish to discern which yeast I like best. In retrospect, I wish I would have added another step or two to my step mash, which had 3 rests at 122, 150, and 168. Next time, I feel I will start lower, around 108, to develop the precursors for the clove aromas a little more, and have a rest around 156 as well.

The yeast I chose were:

White Labs WLP 001- Cal Ale, a very neutral strain
White Labs WLP 300- Bavariam Wheat- the classic heffe strain
White Labs WLP 320- American Wheat- less banana and clove than the German cousin
White Labs WLP 380- Heffe IV- more clove character than 300
Wyeast 3638- Bavarian wheat- more fruity ester to complement banana with the clove phenols            being more subtle

I also open fermented them all (covered with aluminum foil) at around 70-72 degrees for 1 week. They all finished at roughly around the same gravity, the the WLP 300 finished slightly lower than the rest.

Bottling days was fairly easy, and there was enough for about 9 bottles/batch, but I just stuck with 8/gallon.

 

Tasting notes coming soon.

So it begins...

I will be getting hitched ion June of 2014, and as an avid home brewer, I have decided to step up my game and brew 6 different beers for the special day. This has inspired me to become more creative and experimental, as well as take a more precise approach into creating the final product. Goals will include building a fermentation chamber, start kegging, and creating 6 different recipes than can fit all palates. I have decided loosely on 5 different beers to put in a keg, as well as possibly making bottles available, however, the bottled selections would be a bit heavier and higher alcohol beers, so we'll see.

The styles I wish to brew for the day:

German-style Heffeweizen (served from the bottle)

American IPA

Witbier (possibly making this a fruit beer)

American Brown Ale

Cream Ale/Blonde Ale/Kolsch

Pale Lager/Alt

The main goals for the Heff:
Decide on yeast strain; open or closed ferment; decoction or infusion mash

The main goals for IPA:
Decide on dry hopping schedule and varieties; if time allows, play with all around hopping schedule/amounts

The main goals for Witbier:
Decide on whether or not to add fruit and what form; acid malt? sour mash? lacto culture?

The main goals for Brown ale:
Decide if I like hop forward or malt forward; if hop forward, figure out hopping schedule

The main goals for Cream Ale/Blonde/Kolsch:
Decide on which of the 3 lawn mower styles I like best; decide on best fermentation temp

The main goals for Pale Lager/Alt:
Decide on which clone recipe (Sam Adams/Long Trail) is better; decide on yeast strain

In order to accomplish this goal, I will be splitting sever 5 gallon batches up to 5 different ways. I will then give each option to several volunteers with a general feedback form and go from there.

Cheers!