enormous13
Well-Known Member
Like I said, nothing fancy
5.5 Gallon Batch
OG=1.054
60 minute boil
7lbs White Wheat
4lbs 2-row
mashed at 148 for 60 minutes
.75 oz Hallertauer 60 minutes
.25 oz Hallertauer 15 minutes
Fermented at 68F with one pack of WB-06 pitched straight into the wort.
Now this was not a Live Oak Hefe clone. I just felt it was on par with it, since I hold that as my standard for a great tasting hefeweizen/wheat beer. I haven't made a wheat beer in a while, but I went back to using Wyeast-3068 with very large starters so that I overpitch and I ferment on the cooler side. I find that to give me a flavor profile I prefer.
Thanks a lot. I really love live oak hefe. And would like to make a beer on par and similar, sounds like your recipe might be next on the agenda.
My first beer was an extract clone kit from Austin homebrew. It was decent at best, but I could have messed it up at many points of the process. It had wheat lme and dme and .5 lb white wheat and .5 lb carapils as steeping grains. Do you think the addition of the carapils would help or hurt your recipe? (im doing all grain now)
Thanks a lot for all your help, any other tips are much appreciated. I might have to go get a growler full of live oak today. Haha
I use carapils to add body and head retention to my beer. With 7 lbs of wheat, it will produce a nice foamy head on it's own. The carapils will add a some body leaving you with a higher FG. I like my wheat beers to have a FG of 1.010 or below.
Good luck on trying to make a Live Oak Clone. I can't seem to get the yeast flavor they produce. Wyeast-3068, when overpitched and fermented cool will have much less banana flavor, allowing more of the clove spiceness to come through. I prefer that flavor profile over the WB-06 now, but I also get a bit of tartness that doesn't match the Live Oak flavor.
The two of you seemed to be honing in on a "Live Oak-esque" Hefe...any updates/improvements/advice 5 years later? Here's to hoping you're still active here lol.