I need a lot of help with this kristalweizen recipe

I'm trying to clone a kristalweizen a friend of mine tried while he was in Montreal. I know absolutely nothing about wheat beers in general let alone kristalweizen. I emailed the brew bar owner and he gave me the following (vague) list of ingredients

La Secret des dieux (the secret of god) is a crystal weizen brewed with wheat, barley, unmalted barley, and splat hops. It is fermented with a mix of hefeweizen and abbey yeast at around 17 deg Celsius.



anyone have any ideas as to a grain bill, hop schedule and yeast strains?

First off, welcome to the funderful world of fermentation.

Second, a "Kristall" is a filtered German Hefe Weizen. What you want is a German yeast and German hops. Incidently, while "splat" sounds funny, it's really "spalt".

Third, if it used Abbey yeast then it's not a German Hefe Weizen. Abbey yeasts are used in Belgium.

Funny how they muddy the definition waters for the sake of confusing the consumer all to get his buck...

Just make a German-style Hefe Weizen and secondary it for a couple of weeks to allow the yeast to fall out and become "kristall".

You can check out my recipe to the left.

Would'nt addding gelatin to the secondary for a few days clear it up.

here is extract https://www.homebrewtalk.com/f12/does-any-have-kristallweizen-extract-recipes-153599/

5# wheat
6# 2 row
1# rice hulls (stuck sparge)
1 oz Hallertau hops @ 60
german wheat yeast
15 min irish moss
Gelatin a kegging

That would be a good start

when u say 5# Ingredient what does the number symbol stand for?

Pound or lbs.

ndoe22 said:

Would'nt addding gelatin to the secondary for a few days clear it up.

Click to expand...

Yes it would...

What kind and how much gelatin would you put in a 5 gal batch?

1 pkg Knox unflavored dissolved in 1 cup hot but not boiling water.

Thanks!!