Hefeweissen Brewday

My previous two attempts at Bavarian Hefeweissen sucked. They just didn't have anything close to the right clovely, banana-y, and bready taste of this elegant and refreshing style. However, that was before I had a temperature controlled fridge with which to hit the optimal temperature of 68F. For this attempt, my focus will be on handling the yeast and fermentation properly try to get the right flavor.

Bavarian Weissbier
5 Gallons

6# German White Wheat Malt
4# German Pilz  Malt
1# Munich

1oz Lemondrop, 4.4%, 60 mins

WY3068 - Weinstephaner Wheat

Mash at 152F, boil 90 min

Expected OG/FG/IBU/ABV: 1.053, 1.014, 12, 5.35%

 Made starter on 5/7/15, it fermented well at 65F, and was dormant by brew day.

Brewed 5/10/15
My mash temp was a little low, more like 150F.

Pre-boil OG was 1.039

Boiled for 90 min.

Post-boil OG was 1.052, so almost exactly on target.

Note: choice of hops was not to-style, but I really wonder if the taste of these particular hops will come through given the low IBUs. In any case the kind of lemony, fruity note of Lemondrop hops will not be inappropriate for this style.

Chilled to 95F with whirlpooling wort, then racked to carboy, and place in temp-controlled fridge set to hold at 62F.

Once pitched, started this fermentation program (Prog 5) on my modded STC-1000+:

•  62F for 3 days
• Then ramp over 1 day to 68F.
• Hold 68F for 4 days.
• Crash to 35F.

There was only 5 gallons of wort in my fermentor after pitching the starter. Crap! I was aiming for 5.25. Well, maybe I will make some top-off beer using extract, but that's not quite optimal. 

5/11/15
By 5:30pm the beer was fermenting VERY actively despite the restrained fermentation temperature. A huge billowing krausen was on top of the beer. Fridge programmed to hold 62F but given the activity of the fermentation it must be warmer in the center of the carboy. Next time and depending on how the beer turns out I may program it for 60F - 61F instead.