June Hefeweizen Experiment – courtesy Jason Temple
We all make essentially the exact same wort, and then use 1 of 4 yeasts at 1 of 2 temps. This gives us 8 different combinations. It’ll let us compare different yeasts at the same temp and the same yeast at 2 different temps. Home brewers with no temp control on their fermentation could do the higher temp. Some of us that have the ability could do a split batch; fermenting half at each temp. This will allow us to get all combinations accounted for if less than 8 people are going to brew. It should be interesting testing the results.
Fermentables:
5lb red wheat
2lb bohemian pils
1lb munich
.5lb melanoidin
Rice hulls as needed (.5lb)
Water Chem: Do not adjust pH down or add salts before reaching 156. Target is very low mineral content – my local tap water is fine as-is
Mash Sched:
Mash in at 105 for 30 min FA rest
Raise temp to 156 and hold for 60 min
Hops
1oz Hallertau Mittelfruh – @ FWH
Boil: 60 min
Chill: All the way down to exact ferm temp and ferment with your yeast at your assigned temperature. Do not ferment under pressure – fermenting open is better. More surface area is also desired
Yeast Choices:
WLP 300 – Dave G @ 65 & 75
WLP 380 – Jim B @ 65; Kyle @ 75
WY 3068 – Jim S @ 65; Chris & Cord @ 75
OYL-21 – Jason @ 65 & 75
Munich Classic – Zach @ 65; Jay @ 75
Fermentation temps: 65 or 75
Pseudo SMASH Base Recipe (from March 2025)
100% Maris Otter Malt with an original gravity of 1.055
0.5 oz CTZ at 60 min boil
2 oz of your selected hop at hopstand
3 oz of your selected hop at day 3 dry hop
Yeast: US-05
Everyone chooses a different hop so we can compare and contrast the results.