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Old 11-16-2007, 12:35 PM   #1
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Default Need advice for wheat beer recipe

First and foremost: I love dunkelweizens and I like American wheats. My favorite beer on Earth is the Aventinus wheat dopple. I do not like hefeweizens -- too sour.

Sitting at home I have:
3lbs of wheat DME
1 lb of roasted barley
2 oz tettnanger (3.9 aa)
2 oz hallertau (4.5 aa)
Wyeast 1010 Am wheat

So I'm thinking:
3 lbs wheat DME
? 2 lbs of 2 row pale malt
1/4 lb roasted barley
1 oz hallertau (60 min)
1/2 or 1 oz tettnanger (5 min)

My main question is the hops. I don't want to go overboard on the hops. I prefer malty but not cloyingly sweet brews and flat out don't like more bitter beers like IPAs. I do plan on getting some pale malt from a friend and do a partial mash to raise the gravity a little bit.

I guess the biggest problem I have is I don't know what I'm trying to make. I just want to experiment but I don't want to spend the time and money on something that is going to taste like ass. A roasty wheat beer sounds kind of tasty if it's well balanced.

Should I stick only with the DME or add the pale malt?
Suggetions on hops? Include the Tett for finishing? Use Hallertau instead?

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Old 11-16-2007, 12:42 PM   #2
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I don't know about roasted barley in a wheat. If you want something like Aventinus, check this out...

0.20 lbs. Belgian Caramunich® info
0.20 lbs. Crystal Malt 80°L info
0.10 lbs. Chocolate Wheat Malt info
9.25 lbs. Liquid Wheat Extract info
1.0 lbs. Candi Sugar Dark info
1.0 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 min. info
1.0 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 15 min. info
Yeast : WYeast 3068 Weihenstephan Weizen info

Make sure you ferment it on the cool side to play up the clove esters

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Old 11-16-2007, 12:51 PM   #3
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Questions: If you don't like HWs then why are you using German hops? Wouldn't American hops be preferred?

You can still make a sweet German weizen...

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Old 11-16-2007, 12:55 PM   #4
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Quote:
Originally Posted by homebrewer_99
Questions: If you don't like HWs then why are you using German hops? Wouldn't American hops be preferred?

You can still make a sweet German weizen...
Well he said Hefes are sour to him. I would think thats coming from the malt, not the hops. I know the Franziskaner clone has acid malt in it. No palates are the same, but I don't see Hefes as sour. American wheats are much more tart IMO. Hefeweizens are just malty goodness...
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Old 11-16-2007, 01:03 PM   #5
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Hefe's and dunkelweizens are practially the same thing. Dunkel adds a small amount of darkening grain to a regular hefeweizen bill. they use the same hops, yeast and fermenting temp usually. You must have just had a bad hefe and a good dunkel. Or, were they from the same brand?

I use a small amount of carafa III in my dunkel

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Old 11-16-2007, 01:11 PM   #6
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Brew a traditional American Wheat and add some Caraffa III to make it dunkle. Use an American Wheat Yeast strain and you will have more of a neutral balance.

(I like carafa II and III as well).

It is all in the yeast.

- WW

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Old 11-16-2007, 06:06 PM   #7
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Quote:
Originally Posted by Ó Flannagáin
Hefe's and dunkelweizens are practially the same thing. Dunkel adds a small amount of darkening grain to a regular hefeweizen bill. they use the same hops, yeast and fermenting temp usually. You must have just had a bad hefe and a good dunkel. Or, were they from the same brand?

I use a small amount of carafa III in my dunkel
I should have been more clear on the preferences. I don't like a lot of Belgian brews (Wyeast 3056 style). I think it's the yeast, because it's definately not the hops I have an aversion to. Beers like Widmer Hefeweizen are alright but nothing special to me.

I already have plenty of dunkel (Wyeast 3068) in my beer closet as well as a blackberry wheat (Some American wheat strain). I'm looking to experiment more with wheat-based brews. Since I have some roasted barley at home I thought I'd see how that would flavor a wheat beer.

I'm just trying to figure out how to use the hops as far as bittering and finishing goes. I notice that recipe above for the Aventinus clone (which I'm not pursuing right now) has the Tett for bittering and the Hallertau for finishing -- the opposite of what I've seen from other recipes. The other issue is how much should I use.

And since we're discussing wheat recipes, anyone know how I can clone this:


I had that at the Brickskeller in DC and I've been unable to find a way to recreate it. I could put down a case of that stuff in an afternoon.
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Old 11-16-2007, 06:08 PM   #8
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Wyeast 3056/68 are both hefeweizen yeasts. Try some good Hefeweizens (e.g. Paulaner, Hacker Pschorr, and Weihenstephaner) and then decide if you do or don't like them...

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Old 11-16-2007, 06:11 PM   #9
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Quote:
Originally Posted by 1fastdoc
I should have been more clear on the preferences. I don't like a lot of Belgian brews (Wyeast 3056 style). I think it's the yeast, because it's definately not the hops I have an aversion to. Beers like Widmer Hefeweizen are alright but nothing special to me.

I already have plenty of dunkel (Wyeast 3068) in my beer closet as well as a blackberry wheat (Some American wheat strain). I'm looking to experiment more with wheat-based brews. Since I have some roasted barley at home I thought I'd see how that would flavor a wheat beer.

I'm just trying to figure out how to use the hops as far as bittering and finishing goes. I notice that recipe above for the Aventinus clone (which I'm not pursuing right now) has the Tett for bittering and the Hallertau for finishing -- the opposite of what I've seen from other recipes. The other issue is how much should I use.

And since we're discussing wheat recipes, anyone know how I can clone this:


I had that at the Brickskeller in DC and I've been unable to find a way to recreate it. I could put down a case of that stuff in an afternoon.
Belgian wheats will use a Belgian Wit yeast like: WYeast 3944 or 3942

3056 is also a German (bavarian) hefeweizen yeast just like 3068. They are VERY similar. One has more of a clove nose/flavor whereas the other has more of a banana nose/flavor (3068). I am in no way trying to make you feel wrong, just help you make sure you get the beer you want.

Also, I have used roasted barley in a dunkelweizen before and it was ok, I don't think I will do it again though.
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Old 11-16-2007, 06:15 PM   #10
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Paulaner is okay and Weihenstephaner had the sour taste I mentioned earlier (They also have the only dunkel I've had that I don't particularly care for). Hacker is a new one to me. None of them are beers I'd order at a bar. Blue Moon is alright and I'll order that if the only other options are BMC domestics and the big name imports.

I do like fruit wheat beers though as well as the dunkels, hence my desire to experiment with a wheat based brew.

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