Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > trying to get my hefe's a little more creamy?
Reply
 
LinkBack Thread Tools
Old 04-05-2011, 02:38 PM   #1
mxwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: edmonton
Posts: 74
Default trying to get my hefe's a little more creamy?

I have been trying to replicate konig ludwig hefeweizen but just cannot get the same " creamyness". Has anyone used a little oats in a hefe before or any other suggestions? I usually use about 50% wheat malt 50% 2 row with about .5lb crystal 10. use wyeast 3068 and ferment about 68. Just thinking a little oats may add the profile I am looking for.

__________________

Last edited by mxwrench; 04-05-2011 at 02:44 PM. Reason: aa
mxwrench is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 02:47 PM   #2
CrookedTail
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CrookedTail's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Patchogue, NY
Posts: 573
Liked 31 Times on 24 Posts

Default

Quote:
Originally Posted by mxwrench View Post
I have been trying to replicate konig ludwig hefeweizen but just cannot get the same " creamyness". Has anyone used a little oats in a hefe before or any other suggestions? I usually use about 50% wheat malt 50% 2 row with about .5lb crystal 10. use wyeast 3068 and ferment about 68. Just thinking a little oats may add the profile I am looking for.
They're probably getting that mouthfeel by using a decoction mash.

Are you brewing it with extract?
__________________
CrookedTail is online now
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 03:21 PM   #3
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Misplaced_Canuck's Avatar
Recipes 
 
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,750
Liked 132 Times on 107 Posts
Likes Given: 40

Default

I can guarantee there's no oats in German hefeweizens

Have you tried bumping your hefe's into the 3.0 to 3.5 volume range?

I've never tasted/felt a "creaminess" in hefe's, so I'm not sure what you're exactly talking about.

M_C

__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
Misplaced_Canuck is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 03:25 PM   #4
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default

I dont think its creamyness your tasting. I think its under hopping and a lower attenuation. I make 2 different hefes, one gets about 20 IBU and 1.060 and the other is about 10 IBU and 1.045. THe one with 10 ibu I have undercarbed in the past and it is was super good. It was mellow and smooth and i guess you could say creamy

__________________
My Kegerator Project
Arneba28 is offline
uncleleon Likes This 
Reply With Quote Quick reply to this message
Old 04-05-2011, 07:07 PM   #5
mxwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: edmonton
Posts: 74
Default

I am brewing all grain and was thinking that doing decoction may help achieve that mouthfeel. I will try the undercarbing and lower og method first, sounds like what I'm after. Thanks

__________________
mxwrench is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 07:10 PM   #6
mxwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: edmonton
Posts: 74
Default

Yeah I guess the term would be mellow/smooth mouthfeel instead of creamy

__________________
mxwrench is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 10:05 PM   #7
markg388
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: seattle
Posts: 380
Liked 14 Times on 10 Posts

Default

i think you need to switch from 2-row to german pilsner, that made a huge difference in my german brews. 2-row will get you in the ball-park, but if you're talking the 'intangibles' & really hellbent on making german-tasting beer, you gotta use their malt.

maybe try german wheat malt too?

__________________
markg388 is offline
uncleleon Likes This 
Reply With Quote Quick reply to this message
Old 04-05-2011, 11:50 PM   #8
mxwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: edmonton
Posts: 74
Default

Yeah I have never used fancy malts for a base before but may need too i guess. Could you tell a difference even in darker german beers?

__________________

Last edited by mxwrench; 04-05-2011 at 11:51 PM. Reason: a
mxwrench is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2011, 12:13 AM   #9
markg388
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: seattle
Posts: 380
Liked 14 Times on 10 Posts

Default

the darkest beer i've done w/ them is oktoberfest where the imported malt is absolutely essential. i'm not much of a hef guy (don't dig the banana/clove), but when I was looking for my lagers to be 'creamier' and I couldn't put my finger how to describe it... weyermann base malts did the trick. Assuming there aren't any huge yeast/hop/roast ect. flavors in the way, german malts taste nearly like a luxurious dessert to me, whereas american base-malts just taste like regular beer. Ive had the best results w/ lighter german styles mashing short and hot, 156-157 for 25 minutes.

I've always assumed the yeasty character of a hefeweizen covered up any base malt subtlety, but this thread may show that that line of thought was wrong! if you switch it up for a batch, please post results .

__________________
markg388 is offline
uncleleon Likes This 
Reply With Quote Quick reply to this message
Old 04-06-2011, 12:25 AM   #10
mxwrench
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: edmonton
Posts: 74
Default

Thanks for the info, I will post my findings

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



Quick Reply
Message:
Options
Thread Tools