Brewie + Grapefruit Hefeweizen

The story of Schöfferhofer starts with Peter Schöffer (1425-1503), a sophisticated maverick of his time with a distinctive taste and passion for beer. As part of the printing revolution of his time, Schöffer set a new technological standard. In the same spirit, Schöfferhofer Weizen became the new benchmark in German wheat beer brewing by being the first wheat beer brewed outside of Bavaria.

It is this same revolutionary thinking that led to the launch of Schöfferhofer Grapefruit, the world’s first Hefeweizen grapefruit beer, in 2007. With its unique character and flavor, Schöfferhofer Grapefruit landed in the US, in 2012, at Epcot’s Food & Wine Festival at Walt Disney World and was wildly successful. From there, Schöfferhofer Grapefruit spread its reach across the country, making the US the 2nd largest market for the product.

I tasted this one at Epcot for the first time and have been buying six packs for a while now so I thought I would brew a similar beer.  Perfect brew day with my B+.  My assistant brewer NRT helped me again cleaning and breaking down and setting up the Vessi for fermentation.  

Mashed in with 4.5 gallons at 105 for 30 mins, then 140 for 30 mins, then 155 for 30 mins.  2.3 gallon sparge at 168 for 20 mins.  Pre-boil was 1038 and post boil was 1044; nicely done, I want this to be low, low ABV.  Used 5.2 mash stabilizer. 

Great day, lots of fun, again. 

Grapefruit Hefeweizen 

Grains                        Additions                                          Results
5.5# 2-row                 1 oz Norther Brewer at 60 mins        1038 pre boil

.25# Munich                                                                        1044 post boil

4# red wheat                                  .

  

Wyeast Weihenstephan Weizen 3068 liquid yeast pitched at 70, will pressure ferment at 5-8 psi at 62 degrees

Add 64 oz Ruby Red Grapefruit juice at kegging

Brewie B+ Simcoe SMASH

Had quite a bit of free time with everything that is going on right now so I found some inspiration to brew.  Another perfect brew day with my B+.  My assistant brewer buddy helped me throughout the day cleaning and breaking down and setting up the Vessi for fermentation.  

Mashed in with 4.5 gallons at 129.2 with a ramp up to 143.6 for 30 mins, then 152.6 for 50 mins, then 161.6 for 15 mins.  2.38 gallon sparge at 172.4 for 20 mins.  Pre-boil was 1052 and post boil was 1058.  73% efficiency, but I probably need to re-calibrate the machine as it looked a little light on water volume. Used 5.2 mash stabilizer and 1 tsp gypsum. 

Great day, again. 

Simcoe SMASH

20 min pre boil, then first hop addition at 30 mins remaining

Grains                        Additions                                          Results
11.02# Vienna           .35 oz Simcoe at 30 mins                1052 pre boil

                                  .35 oz Simcoe at 20 mins                1058 post boil

                                  .53 oz Simcoe at 10 mins           
                                  .53 oz Simcoe at 5 mins                 

                                  1.41 oz Simcoe whirlpool                                  
                               

S-189 dry yeast pitched at 68, will pressure ferment at 5-8 psi