8 replies to this topic

[No Party JKor]

So, for my work Yankee Swap I gave a gift certificate for a 12-pk of the winner's beer of choice. The winner selected something along the lines of a Harpoon UFO. I've never had it, so I'm going to have to pick some up and give it a try. Based on what Harpoon states on their site I can deduce:


OG: 1.048
FG: 1.011-1.012
ADF: 75-77%
IBU: 19
SRM: 4.2

They mention on their site that it is similar to Bavarian hefe's, but doesn't use a classic bavarian hefe yeast. It uses a northern German yeast that leaves a 'citrus-like' aroma.

...Unlike some imported hefeweizens, UFO does not have the spicy, tropical flavors typical of European-brewed style...

...Unlike traditional Bavarian hefeweizens, however, UFO Hefeweizen uses a northern German ale yeast to produce it's signature "citrus-like" aroma...

I'm thinking maybe a combination of a cascade early addition with a Kolsch yeast fermented at a slightly higher than normal temp. Harpoon does make a Kolsch, which appears to my palate to use a traditional Kolsch yeast, so it's very possible that they could be using it here. The other Northern German ale yeasts (WLP011, WLP036) don't seem to be able to support the level of attenuation required for this beer, which again points to WLP029 as it has a stated upper attenuation "limit" of 78%.


So, I'm thinking for 12 gallons (83% mash efficiency)

9# German Pils
9# Wheat
0.5# Crystal 40L

Mash at 150F.

19 IBU Cascade, 60 min

WLP029 @ 68F


Any insight from people who have actually had this beer?

[cavman]

So, for my work Yankee Swap I gave a gift certificate for a 12-pk of the winner's beer of choice. The winner selected something along the lines of a Harpoon UFO. I've never had it, so I'm going to have to pick some up and give it a try. Based on what Harpoon states on their site I can deduce: OG: 1.048 FG: 1.011-1.012 ADF: 75-77% IBU: 19 SRM: 4.2 They mention on their site that it is similar to Bavarian hefe's, but doesn't use a classic bavarian hefe yeast. It uses a northern German yeast that leaves a 'citrus-like' aroma. I'm thinking maybe a combination of a cascade early addition with a Kolsch yeast fermented at a slightly higher than normal temp. Harpoon does make a Kolsch, which appears to my palate to use a traditional Kolsch yeast, so it's very possible that they could be using it here. The other Northern German ale yeasts (WLP011, WLP036) don't seem to be able to support the level of attenuation required for this beer, which again points to WLP029 as it has a stated upper attenuation "limit" of 78%. So, I'm thinking for 12 gallons (83% mash efficiency) 9# German Pils 9# Wheat 0.5# Crystal 40L Mash at 150F. 19 IBU Cascade, 60 min WLP029 @ 68F Any insight from people who have actually had this beer?

I've had it(been a long time though), it comes across as a mix between a hefe and an American Wheat. The Kolsch yeast should be fine, not sure about the hops but the Cascade should be ok in this. ETA: Not sure I would make 12 gallons of it as you plan unless wheat beers are your thing.

Edited by cavman, 21 December 2010 - 01:22 PM.

[No Party JKor]

I've had it(been a long time though), it comes across as a mix between a hefe and an American Wheat. The Kolsch yeast should be fine, not sure about the hops but the Cascade should be ok in this. ETA: Not sure I would make 12 gallons of it as you plan unless wheat beers are your thing.

I don't mind wheat beers. I can also give it away to friends and what not. I'd rather brew 10 gallons if I'm going to take the time to do it.

[MakeMeHoppy]

I've had it a couple of times and not my favorite. It is between a hefe and an american wheat. They also have a raspberry flavored version I believe. Kolsch yeast does sound like it might be right.Maybe email the brewery with your situation and they may give you some hints.

[Malzig]

OG: 1.048 FG: 1.011-1.012 ADF: 75-77% IBU: 19 SRM: 4.2 They mention on their site that it is similar to Bavarian hefe's, but doesn't use a classic bavarian hefe yeast. It uses a northern German yeast that leaves a 'citrus-like' aroma. I'm thinking maybe a combination of a cascade early addition with a Kolsch yeast fermented at a slightly higher than normal temp. Harpoon does make a Kolsch, which appears to my palate to use a traditional Kolsch yeast, so it's very possible that they could be using it here. The other Northern German ale yeasts (WLP011, WLP036) don't seem to be able to support the level of attenuation required for this beer, which again points to WLP029 as it has a stated upper attenuation "limit" of 78%.

I wouldn't put too much in those attenuation limits. I've got WLP011 to attenuate well over 80% by mashing around 146F. But I'm sure it's not 011 because that drops like a rock. I suspect that they might use Wy1010. That's kind of tart, which might explain the citrus notes.

[No Party JKor]

I wouldn't put too much in those attenuation limits. I've got WLP011 to attenuate well over 80% by mashing around 146F. But I'm sure it's not 011 because that drops like a rock. I suspect that they might use Wy1010. That's kind of tart, which might explain the citrus notes.

Yeah, that's why I put limits in quotes. You can get over 80% ADF with any yeast if you have the right fermentables. Based on the beer and the information given on Harpoon's site, I think it would probably require a yeast with a little bit higher stated attenuation to work with my recipe. If I did drop the mash to 146 I'm sure I could use most strains and still get in the mid-to-upper 70s in attenuation. Anyway, WY1010 is another option, certainly. Once I give it a try I'll probably decide between the Kolsch strain and the Am. Wheat strain.

[No Party JKor]

I decided to go with the WLP320. I'll let you guys know how it turns out. I'm sure you're all dying to know!

[No Party JKor]

I think the WLP320 was the right choice. I did a side-by-side comparison of my beer and the UFO Hefe. The aroma and yeast character were very similar. Overall my beer was a little more malty and less dry than the actual UFO. They probably used a domestic 2-row compared to the continental Pilsner malt that I used for the barley base component. I don't have any domestic 2-row on hand, so I knew this was the likely result. I took a gravity on the UFO and it was around 1.008, a little lower than I expected. My beer came in around 1.011.The yeast did piss out some sulfur at the tail end of the ferment, which I had also noticed in the starter. I had a lot of sulfur in the 3068 Hefe I brewed last year, as well. It all dissipated in the keg after a few weeks, but it is kind of annoying. I wonder if there is something I am doing that is promoting the sulfur production?Overall, I'm happy with the recipe. If I really wanted to hit it right on, I would switch out the Pils for a domestic 2-row and drop the mash temp down to 147-148. That should do it.

[No Party JKor]

Well, now that it's carbonated I did a side-by-side and the character of the beer is very similar, but mine if a little beefed up in flavor in every aspect. My beer has more malt character, more wheat character, more bitterness, more hop aroma and more yeast character. For the most part it's fairly subtle, but noticeable.Here was my final recipe:12 gallons9.5# Pilsner9.5# Wheat0.5# C40Mash @ 15018 IBU Mt. Hood 60 minWLP320 @ 66Here's what I would do to get it closer to the real thing:Drop the crystal. I just don't get it in the commercial brew. Use US 2-row in place of the Pils, drop the wheat to 40% of the grist. Mash at 148. Drop the IBU to 16-17 and use a higher alpha hop. The Mt. Hood I used was low in alpha, ~3%, so some pretty noticeable aroma and flavor came through because I had to use so much to hit the IBU target. Use a clean hop in the 7+ alpha range. Finally, stick with the 320 yeast, but ferment it in the 63-64 range. That's about it.