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Old 01-30-2010, 02:47 PM   #1
Rguardian989
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Jan 2010
Paramus
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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?

 
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Old 01-30-2010, 07:44 PM   #2
homebrewer_99
 
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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.
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Old 01-30-2010, 08:37 PM   #3
ndoe22
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Would'nt addding gelatin to the secondary for a few days clear it up.

 
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Old 01-31-2010, 01:30 AM   #4
Louielizard
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Mar 2009
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here is extract http://www.homebrewtalk.com/f12/does...ecipes-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

 
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Old 02-01-2010, 03:57 AM   #5
Rguardian989
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Jan 2010
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when u say 5# Ingredient what does the number symbol stand for?

 
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Old 02-01-2010, 02:31 PM   #6
Louielizard
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Mar 2009
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Pound or lbs.

 
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Old 02-01-2010, 05:54 PM   #7
homebrewer_99
 
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Quote:
Originally Posted by ndoe22 View Post
Would'nt addding gelatin to the secondary for a few days clear it up.
Yes it would...
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Old 08-02-2013, 04:17 PM   #8
StefanM47
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What kind and how much gelatin would you put in a 5 gal batch?

 
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Old 08-02-2013, 04:57 PM   #9
Louielizard
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Mar 2009
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1 pkg Knox unflavored dissolved in 1 cup hot but not boiling water.

 
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Old 08-02-2013, 05:26 PM   #10
StefanM47
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Thanks!!

 
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