Which Wheat extract do you use?

Brands please.

I've been searching for ingredients to brew a Weizen but not sure which way to go. I see that Ireks is not available any more. Williams Brewing's DME uses American wheat and barley malts. I want to get as close to a true Bavarian Hefe as I can.

Let me know what you use.

Munton's DME.

Munton's is the only wheat DME I've ever seen.

I've read reviews from top brewers who insist that ingredients (in terms of brands) are irrelevant and fermentation is all that matters. That being said, I'd have to imagine that a wheat DME is a wheat DME. It wouldn't be in their best interest to make it taste any different from exactly what the brewer is expecting.

I did a wheat loosely based on a recipe that called for Ireks and couldn't find it. I ended up using Muntons wheat DME. It took awhile for the carbonation to get up to snuff, but eventually, it turned out excellent. I'll soon be trying to duplicate the recipe as an all-grain.

Not just dry. There are lots of wheat malt extracts to choose from.

Dry:

Breiss http://www.larrysbrewsupply.com/catalog_i971950.html?catId=47162

Muntons http://highgravitybrew.com/ProductCart/pc/viewPrd.asp?idcategory=69&idproduct=1289


Liquid:

Alexanders http://www.annapolishomebrew.com/shopEXTalex.asp

Briess http://highgravitybrew.com/ProductCart/pc/viewPrd.asp?idcategory=69&idproduct=854

Coopers http://www.highgravitybrew.com/ProductCart/pc/viewPrd.asp?idcategory=69&idproduct=1278

Northwestern (makes generic for Home Brew Shops)

Muntons

John Bull http://www.austinhomebrew.com/product_info.php?products_id=583

United Canadian http://www.annapolishomebrew.com/shopEXTbulk.asp

Williams Brewing has their own:
http://www.williamsbrewing.com/GERMAN_WEIZEN_EXTRACT_8_LBS_P372C99.cfm

Weyermann http://www.beer-wine.com/product_info.asp?productID=383&sectionID=1


Ireks 100% wheat (not imported any more) Loads of recipe’s using this online.

Cheesefood said:

I've read reviews from top brewers who insist that ingredients (in terms of brands) are irrelevant and fermentation is all that matters. That being said, I'd have to imagine that a wheat DME is a wheat DME. It wouldn't be in their best interest to make it taste any different from exactly what the brewer is expecting.

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I have to disagree with this wholeheartedly. Ingredients make all the difference in the world. If you don't think so, just compare any Brittish ale made with american 6 row barley and compare it to the same recipe made with 100 percent Marris Otter pale malt. Night and day difference even if all other ingredients and procedures are the same.

To duplicate certain styles, you need to get as close to the same ingredients and procedures as the origonal. In this case, I looking for extract liquid or dry that uses a 50-70 percent German white weat malt and a 30-50 percent pils german or czech pils malt. When I start all grain brewing (this spring) I'll do it myself.

I know that Shneider and Sohn's Hefe or Weihenstephaner Hefe aren't brewed with extract but since I'm not doing all grain yet so I'm trying to get a close as I can.