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Old 04-27-2010, 03:59 PM   #1
Franzi
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Default Which specialty grains in a weissbier?

I plan on making another batch of weissbier, but don't remember what specialty grains I steeped. Any suggestions which would boost head retention and mouthfeel?

Thanks!

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Old 04-27-2010, 07:36 PM   #2
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If you're making a wheat beer you shouldn't have to worry about head retention. I suppose if you want to increase your mouthfeel you could go with 1/2 lb. flaked wheat and/or 1/2 lb. flaked oats, but I think Hefe is one of the few styles where you can get away with straight extract.

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Old 05-03-2010, 06:18 PM   #3
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Thanks.

Any other thoughts/comments folks? Even if you think you're wrong, or aren't sure what you're talking about, let's hear your opinion!

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Old 05-03-2010, 07:33 PM   #4
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A few ounces of dextrin malt to increase head retention and/or mouthfeel. At least that's what I was told.

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Old 05-03-2010, 07:57 PM   #5
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Quote:
Originally Posted by Windigstadt View Post
If you're making a wheat beer you shouldn't have to worry about head retention. I suppose if you want to increase your mouthfeel you could go with 1/2 lb. flaked wheat and/or 1/2 lb. flaked oats, but I think Hefe is one of the few styles where you can get away with straight extract.
Agree
It is in the nature of wheat malt to have tons of mouthfeel even in a low OG brew. Head retention will likewise not be an issue - wheat makes the wort/beer super foamy.
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Old 05-05-2010, 03:24 AM   #6
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Quote:
Originally Posted by DrawTap88 View Post
A few ounces of dextrin malt to increase head retention and/or mouthfeel. At least that's what I was told.
Have to agree. If it was all grain it would be a different story.
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Old 05-05-2010, 04:24 PM   #7
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Thanks for the input guys/gals!

I ended up getting 8oz of some carapils (dextrin malt). Is it really worth it? Maybe not, but it's nice out now and spending an extra 30 minutes outdoors is a good thing .

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