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Old 04-28-2009, 12:09 AM   #1
Apr 2008
Posts: 7

I have lived in Germany for 2 years and got addicted to their Hefeweizen beers. I have had good luck with my own batches, both extract and all grain but am looking for a good strong wheat beer to make. I have been using the WLB 300 yeast and love the banana flavors so have been fermenting a bit warmer 68-70. My Weizenbock last year was very strong, but not as thick as I like, I love a good thick mouth feel. My last batch of AG is a great color but not to thick. Anyone have an ideas or receipt of a good thick wheat German beer?

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Old 04-28-2009, 03:56 AM   #2
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
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I lived in Germany for 9 years and also am a great fan of Hefe Weizens.

For a greater mouthfeel you need to add malto dextrine. It's a non-fermentable powder that can be added with the priming sugar at bottling time.

I have seen some recipes call for up to 4 oz, but I think that is WAY too much. One to two ounces should do it.
HB Bill

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Old 04-28-2009, 09:33 AM   #3
Mar 2009
Vasa, Finland
Posts: 56
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I don't have a specific recipe, but have you tried steeping the specialty grains known as Carapils/Carafoam/Dextrine? They add foam, head retention and body. You can use up to 20 % in a batch.

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Old 04-28-2009, 02:10 PM   #4
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
Posts: 3,723
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Try adding a pound of flaked wheat.

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Old 04-28-2009, 04:35 PM   #5
jkpq45's Avatar
Mar 2009
Posts: 275
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Why not just mash higher? At what temp do you usually mash? Up your mash temp. by 5*F and see what happens.
Solstice Brewing Co.
Fine Beers, Wines, Meads and Ciders
Since 2007

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Old 04-28-2009, 04:41 PM   #6
May 2008
Springfield, MA
Posts: 1,329
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Mashing at a higher temp or doing a decoction mash may help.
"Just remember Scooty Puff Jr. sucks!"....Philip J. Fry

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