New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Advice on Wheat Beer




Reply
 
LinkBack Thread Tools Display Modes
Old 01-18-2006, 09:52 PM   #1
rbankert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Jupiter, Florida
Posts: 26
Default Advice on Wheat Beer

I'm a beginner brewer looking for some advice on a recipe. In the joy of Home Brewing book there is a recipe for a Weizenbier. It calls for
6.6#'s of 1/2 n 1/2 wheat/barley syrup
3/4 oz hallertauer hops
German Wheat beer yeast
3/4 cups DME

Just wondering if I should be adding any kind of grains to this recipe such as wheat malt or malted barley.
Seems like every other recipe I see has some kind of grains in it.
Any information would be helpful.
Thanks!



__________________
rbankert is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2006, 10:30 PM   #2
Passload
Feedback Score: 0 reviews
 
Passload's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Trenton, IL (32 Miles East of St. Louis)
Posts: 353
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by rbankert
I'm a beginner brewer looking for some advice on a recipe. In the joy of Home Brewing book there is a recipe for a Weizenbier. It calls for
6.6#'s of 1/2 n 1/2 wheat/barley syrup
3/4 oz hallertauer hops
German Wheat beer yeast
3/4 cups DME

Just wondering if I should be adding any kind of grains to this recipe such as wheat malt or malted barley.
Seems like every other recipe I see has some kind of grains in it.
Any information would be helpful.
Thanks!
The Half and half is refering to a can of Wheat Malt Extract(liquid). The can has half wheat and half malt in it.
I got this information from my LHBS owner.


__________________

Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"
Passload is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2006, 10:36 PM   #3
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 5 Times on 5 Posts

Default

I'd go with Papazian's recipe if you have the means, he seems to know what he's talking about. That being said, use your imagination. Go to howtobrew.com and learn what all the specialty grains do, and use Papazian's recipe as a base and make what you feel like!

Try beerrecipes.org there are lot's of ideas there.

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2006, 11:29 PM   #4
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Pumbaa's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Milwaukee, Wisconsin
Posts: 7,230
Liked 68 Times on 54 Posts
Likes Given: 66

Default

check out the BYO site like posted above and look at the grains and yeasts strains to get an idea. Another place I like to go for a bit of help on what I may want to use is http://hbd.org/recipator/

__________________
Quote:
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."
Pumbaa is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2006, 01:49 AM   #5
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,957
Liked 80 Times on 71 Posts
Likes Given: 1

Default

What he means is the 6.6 lbs refers to 2 - 3.3 lb cans of Wheat malt at 50/50 mixture (50 wheat/50 barley). Those cans are the grains...in a different medium - syrup.

Your recipe is already pre-determined by using the canned liquid malt.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2006, 01:55 AM   #6
Beer Snob
Feedback Score: 0 reviews
 
Beer Snob's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Farmington
Posts: 2,034
Liked 4 Times on 4 Posts

Default

The yeast I just used for my wheat is Hefeweizen ale yeast WLP300 and it worked out real good. Fermentated out wel and has the traditional wheat haze.

__________________
Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat
Beer Snob is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2006, 02:07 AM   #7
Mikey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: I'm gone!
Posts: 668
Liked 3 Times on 3 Posts

Default

Whether you want to add grain to this batch in lieu of LME is up to you. The recipe you posted is a classic all-extract version. If you go partial grain or mini mash or all grain will be your decision, any will make a great beer.

Traditional hefeweizens are 50% malted wheat, 50% malted two row barley, with very light hopping and a special yeast to give the clove/banana esters. Ferment warm to bring out the esters if you like them.

Mike

__________________
Mikey is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2006, 02:12 AM   #8
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 8 Times on 8 Posts

Default

That recipe looks pretty good...I recently did an all-grain hefe that was essentially the same...nothing more than pilsner malt and wheat with hallertau hops. You wouldn't need to steep any grains at all to do the same recipe with extract. I would go for 4.5 AAU's of the hops as opposed to a concrete weight measure as the alpha acids change from crop to crop. Just divide 4.5 by the alpha acid % of your hallertau hops and that will give you the ounces you need. That will basically be a clone of Weihenstephaner Hefeweizen.

The other thing I would note is that the 3/4c DME is not nearly enough to carbonate 5g in bottles. I would bump that to 1 1/4 to 1 1/2 c DME for priming as hefe's are generally very well carbonated.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2006, 03:40 AM   #9
rbankert
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Jupiter, Florida
Posts: 26
Default

thanks for all of the information, helped a lot. it's great to have a forum like this to find good information

__________________
rbankert is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2006, 04:20 AM   #10
Mishka
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 20
Default

OP - how did your wheat beer turn out? I've been thinking about trying the same recipe.



__________________
Mishka is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wheat Beer Advice - Help Needed Kent Beginners Beer Brewing Forum 10 11-15-2008 09:59 PM
Recipe Advice - wheat beer bernerbrau General Techniques 14 10-13-2008 09:52 PM
Seeking Wheat Beer tweak advice jimconnors General Techniques 10 05-21-2008 08:52 PM
Wheat brew advice... my first wheat rescue brew Extract Brewing 17 05-19-2008 09:01 PM
Need advice for wheat beer recipe 1fastdoc Recipes/Ingredients 19 11-17-2007 12:52 AM