Hefeweizen

[Weizenberg]

The 70-72 step is often at least 40 minutes long. 60 minutes is not uncommon. If you are looking for a lot more such as in the Paulaner, then you may need to tweak the grain bill further as well.

I'd also be careful with boil intensity and times. Smaller kettles need much less of this. Overdoing it will make most.of the proteins drop out and you end up with a rather thin feeling drink.

[Smellyglove]

[Weizenberg]

With that grain bill, it's no surprise.

Don't complain about the walls being black when using black paint.

[Smellyglove]

[Ronzi83]

Would mater if I use local grains?

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[Techbrau]

One issue that could be contributing to your problems is the fact that you are boiling too long and too hard. I wouldn’t go above 60 minutes, and I would bring your total evaporation down to 6-8%. If you boil too much, you end up coagulating too many head and body positive proteins.

[Smellyglove]

Hm, I'll try that after the next batch.

But so basically, since it seems one of the culprits might be proteins..

I guess i should stop trying to get as clear wort as possible into the fermentor?

[Weizenberg]

I would be careful using extra finings, if that's what you mean.

Your grain bill also needs attention if you want a more full bodied style.

For full bodied styles, charges of 10% caramalt at 40-50EBC are not unheard of.

There is quite a variety of styles which we consume regularly. On one end of the spectrum you have the Schneider style, which edges on light bodied, to the ayinger which is a Vienna malt bomb, to the full bodied (Paulaner) which uses quite a bit of caramalt.

If u use Pima, then a small dose of light Munich (5-10%) as part of the base mix is also a good idea.

To get the idea try

50 wheat malt
10 cara 50 EBC
10 Munich 15 EBC
30 pilsner 3-3.5 EBC

Over boiling is detrimental. On the small 0.5hl systems we use at home, a 60 minute gentle boil is plenty indeed.

Bitterness at 12 IBU tinseth.

Let me know how you get on.

[Smellyglove]

[Weizenberg]

Adjust as you like. What I gave you is a ballpark for about 3 different grain bills

I am pretty sure this will be a good experiment for you. Why do you think I am going through the trouble?