Monthly Archives: March 2018

April 14, 2018 Club Meeting on Pat’s Houseboat

At this event we will be holding our normal monthly club meeting on Pat’s Houseboat. We will be covering 10A Hefeweizen for the monthly Brew Style Challenge. I would like to encourage you to brew a batch and bring it with you, but if you can’t then you are more than welcome to bring a Classic example or bring a homebrew other than that and we can share them after we cover our monthly style.

Time:  April 14th 2018, 12pm – 3pm.  (DO NOT BE LATE TO THIS MEETING, YOU MIGHT BE LEFT BEHIND FOR A GOOD LONG WHILE)..

phone:  616-473-3038 – Pat

Location:  Shipwreck Cover @ Elm HIll Marina, 3361 Bell Rd, Nashville, Tn 37214

I would also like to ask you to bring some kind of snack, because we are making this a short of pot luck. Pat is going to provide paper plate, utensils and such.

Pat also let me know that he hopes to have the pontoon boat to transport people to and from the houseboat. He is also wanting to take the houseboat out on the lake this year.

When you arrive to the marina you will need to park in the gravel parking lot. The Houseboat is located on Dock C.

BSC April 2018 Weissbier/Hefeweizen

The Brew Style Challenge for April 2018 will be a Weissbier aka Hefeweizen. It can be found in the 2015 BJCP Style Guidelines: 10 German Wheat Beer, Sub 10A Weissbier

I have always referred to the Weissbier as a Hefeweizen, so for the remainder of the post I’ll continue to do that. The Hefeweizen is a German Wheat beer that when made correctly has a soft creamy texture along with a nice mix of banana and clove phenols.  The key to making a great Hefeweizen is using good quality malt along with a lot of healthy yeast, oxygen and the fermentation temp.  If you had to choose one part to skimp on I would suggest the quality of the malt.  They yeast and the temp you ferment this beer at is the most important part of making a good example.  I have also experienced bubble gum flavors caused by the yeast.  Oh and this yeast will get a little wild on you, meaning it will really create a big Krausen, so leave plenty of room in your fermentor.

(From Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles) The following is assuming a 70% efficiency with 6 gallons left at the end of the boil and 5.5 gallons going into the fermenter.

OG 1.050, FG 1.012, IBU 13, SRM 5, ABV 5%

GRAIN: 5.6# continental Pilsner Malt and 5.6# Wheat Malt.  Mash at 152F. Increase the pre-boil volume as needed to allow for a 90 minute boil, which will help reduce DMS in the beer.

EXTRACTt: 8.6# Wheat LME (No Mash required)

HOPS: 0.8oz Hallertau 4%AA for 60 mins giving you around 13 IBUs (Feel free to play around and try different hops)

YEAST: White Labs WLP300 Hefeweizen Ale, Wyeast 3068 Weihenstephan Weizen,I think there is a dry yeast out there, but I can’t recall the name or number.

Fermenting colder at around 62F will give you more of a mix of Banana and Clove, 68F should give you more Banana and less clove, 72F+ will give you more Banana and Bubble Gum.  Don’t trust my work on the temps, I would suggest checking out what other people say, but this has been my experience when using Wyeast 3068.