if you are using extract, i would not use anything but Wheat DME. it's already a 60/40 blend of wheat and barley.
some people may say that hops should be used only for bittering (some flavor comes through with 60 min anyway) but i've used hallertau and saaz for finishing on many a weizen and they come out great, it just might not be as "german" as the next beer. for a true bavarian, skip the 10 min addition.
you might be late adding your 10 min hops becuase your putting your extract in at the same time. maybe put your extract in at 15 min and hops at 10min. the 15 min extract addition will give you a little more time to get the boil rolling before you put in your hops
brewed this today, taking into consideration the suggestions above.
- Used 1 oz of Williamette pellets 5.1% for the bittering addition.
- Used softened water for both the boil (3 gal) and top-off (chilled from tap, not pre-boiled)
- Did not use a starter, but used the yeast fuel capsule that came with the yeast from AHS.
- Calculated OG was 1.051, I measured 1.050. Yippie!
- Cooled wort to 75F and racked to carboy, filtered with a strainer/funnel and let the wort fall into the carboy. Think I got good aeration this way as I had about 3" of foam when I got done.
- After adding chilled water, temp on sticky-thermometer was 61F. Pitched at this temperature.
- Put carboy in cooler w/about 3" of water. 2 hrs after pitching, temp was 64F.
- I'm going to target 65-66F as a fermentation temperature.
- I did not have a hose with large enough ID to rig a blow-off. Hope this won't be an issue. I'll have to keep a good eye on it the next couple days.
Well. pitched yesterday ~ 3PM. Definitely no blow-off worries this morning...no activity whatsoever. Hope the little yeasties wake up and get to work soon.
My First Weisbier Recipe - Up for Discussion - (UPDATED w/Tasting Notes)
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