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Old 03-01-2006, 06:53 PM   #1
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Default Quick feedback on Wheat Beer

I'm brewing a wheat/weiss beer today and I wanted some quick feedback on my recipe. I am going for a simple, partial-mash brew that is close to the Weissen I drank in Munich this past summer:

7 lbs Wheat Malt Liquid Extract
.5 lb Malted Barley
1 lb clover honey @ 30 minutes
1 oz Hallertau @ 60
.5 oz Tettnanger @ 15
.5 oz Tettnanger @ 5
Wyeast 3068 Weihenstephan Weizen (If my LHBS has it)

.5 lb toasted barley steeped at 155 for 10 minutes then strain into wort.

Should I just do 6 lbs of Extract, or will the 7 lbs be good for a little extra ABV and taste?

I made this recipe on my own, so I'm not expecting it to be the end all of Weissens. I figure that homebrewing will be more fun if I create and tweak my own recipes rather than use someone else's all the time.

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Last edited by SkewedBrewing; 03-01-2006 at 06:56 PM.
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Old 03-01-2006, 06:56 PM   #2
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with the added honey, I would back off on your extract.

Nice recipe otherwise. it will be awesome this summer, with a slice of orange.

loop

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Old 03-01-2006, 07:04 PM   #3
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Honey weizens are an American take on German weizens which to my knowledge do not contain honey (at least not the commercial clone recipes I'm familiar with). I'd axe the honey if you're trying to approximate something you drank in Germany. Also, I'd just hop with the Hallertau at 60 minutes to get around 15IBU's and skip the Tettnanger additions (again, if you're going for a more traditional hefe and not an American variation).

Really, the wheat malt extract is usually around 60/40 wheat/malt so that's already perfect without adding any grains for the archetypal hefe. The last hefe I did was nothing more than 60% wheat/40% two-row. If you wanted to make it a little maltier you could pursue your toasted grains or just use some Munich malt, but this will darken up your wort a bit.

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Old 03-01-2006, 07:14 PM   #4
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Yep, Honey is verboten in German beers (top and bottom vermenting).

The malted Barley would have to be mashed. But .5lb don't add anything, so I'd drop it. Traditional German Wheats are so simple as an extract brew that you may think "is that it?".

BeeGee already said the rest.

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Old 03-01-2006, 07:38 PM   #5
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So, the .5 lb barley won't do anything? I was hoping for some flavor addition. The honey I am adding is for a different taste and color. Like I said, I'm not looking for something that is a clone of the Bavarian Weissen I am accustomed to, just something that is close to it.
Also, you think I should nix the tettnanger? What if I still add the honey, should I then use more hops to contrast the honey's sweet notes?

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Old 03-01-2006, 07:43 PM   #6
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Quote:
Originally Posted by SkewedAle
So, the .5 lb barley won't do anything? I was hoping for some flavor addition.
My opinion is that the malt WILL add a spike of grainy freshness to the brew. It won't give you anything big in the way of fermentable sugar, but flavor.... sure it will add something.

I threw a pound of 2-row into my last batch for this very reason; fresh flavor.

Heck... at less than $1.50/lb it's not like adding some 2-row is going to bankrupt you and it can ONLY improve the flavor.

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Old 03-01-2006, 07:55 PM   #7
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Quote:
Originally Posted by Walker
My opinion is that the malt WILL add a spike of grainy freshness to the brew. It won't give you anything big in the way of fermentable sugar, but flavor.... sure it will add something.

I threw a pound of 2-row into my last batch for this very reason; fresh flavor.

Heck... at less than $1.50/lb it's not like adding some 2-row is going to bankrupt you and it can ONLY improve the flavor.

-walker
Make sure to mash it though. 10 min at 155F may not be enough to convert the starches. I'm under the impression that there will be starches left in the wort if you don't do that.

SkewedAle, the honey is a matter of preferece. I don't know what it will do to the flavor. I can only say that Bavarian Wheat beers don't have honey in them.

Kai
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Old 03-01-2006, 08:42 PM   #8
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I've made a hundred German-style Weizens. I even have 2 First place ribbons in the style, but not once have I added honey.

Your recipe:

7 lbs Wheat Malt Liquid Extract
.5 lb Malted Barley
1 lb clover honey @ 30 minutes
1 oz Hallertau @ 60
.5 oz Tettnanger @ 15
.5 oz Tettnanger @ 5
Wyeast 3068 Weihenstephan Weizen (If my LHBS has it)

I would simplify it to:

7 lbs Wheat Malt Liquid Extract (equal to about 6 lb DME)
1 oz Hallertau @ 60
.5 oz Tettnanger @ 30
.5 oz Tettnanger @ 30
Wyeast 3068 Weihenstephan Weizen (If my LHBS has it)

The lesser malt will give you the body you need for a Munich-style HW. 7 lbs is more than enough malt. I lived 40 miles from Munich for 4 years and drove there occassionally just to have a beer. Sure, I could have purchased the same beer in Augsburg, but I also paid for the ambiance and experience. I also lived and worked in Bamberg for 5 years.

HWs do not have a hop nose so late addition of hops are unnecessary. You only need enough bittering to counter the sweetness. However, I do like my HWs on the tad sweeter side. Franziskaner, Tucher, Julius Echter, Roth, Bamberger Weisse versus say, Paulaner and Ayinger. Either way, they're all good!

Don't forget to make a starter!

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Old 03-01-2006, 08:45 PM   #9
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Quote:
Originally Posted by homebrewer_99
I also lived and worked in Bamberg for 5 years.
Mind if I run a Bamberg smoked beer recipe by you that I encountered on the Intarweb? I'm thinking about doing it for the fall drinking season, but may not even wait. For some reason bacon beer sounds like the perfect melding of two worlds to me.
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Old 03-01-2006, 09:34 PM   #10
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I agree with homebrewer 99. If unable to find the correct yeast you can use a clean ale yeast and cut the honey to .5lb to make an Am. honey wheat.

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