Steeping Grains for an Extract Berliner Weisse - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Steeping Grains for an Extract Berliner Weisse

Reply
 
Thread Tools
Old 10-01-2010, 01:51 AM   #1
br3wklyn
Recipes 
 
Mar 2010
Brooklyn NY
Posts: 6


I'm planning on brewing a Berliner Weisse soon. In my last batch I used half wheat LME and half pilsner LME and it came out pretty well, but this time I'd like to give it a bit more depth with some steeping grains.

Does anyone have any recommendations on what to use?

I know that steeping unmalted wheat won't yield any added fermnatables, but will it enhance the mouthfeel, flavor, or cloudiness of the final product? How about malted wheat?

Would throwing in some CaraPils be helpful for the style?

 
Reply With Quote
Old 10-01-2010, 12:24 PM   #2

Yes, steeping some rolled wheat will add mouthfeel and cloudiness. CaraPils will also add mouthfeel and help with head retention, I believe.

 
Reply With Quote
Old 10-01-2010, 06:05 PM   #3
br3wklyn
Recipes 
 
Mar 2010
Brooklyn NY
Posts: 6

Thanks for the advice! I'll try steeping a half pound of each and see how it comes out.

 
Reply With Quote
Old 10-01-2010, 06:18 PM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,333
Liked 1765 Times on 1122 Posts


I'd steep 2lbs of pilsner malt at 90F for two days.
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 10-01-2010, 06:30 PM   #5
br3wklyn
Recipes 
 
Mar 2010
Brooklyn NY
Posts: 6

Two pounds for two days? That's a lot of steeping grain and quite a long boil!

 
Reply With Quote
Old 10-01-2010, 06:41 PM   #6
jja
 
jja's Avatar
Recipes 
 
Jan 2009
Boulder, Colorado, USA
Posts: 50
Liked 4 Times on 3 Posts


Quote:
Originally Posted by br3wklyn View Post
Two pounds for two days? That's a lot of steeping grain and quite a long boil!
He's trying to get you to do a sour mash and hold the grain at 90-105F for 2 days. That's a good idea too. It will develop some lactic acid characteristic of Berliner weiss.

In any case, you should not be boiling your steeping grain. Grain should never get above 170F. Steep your grains at about 150F, remove them, then boil.

Finally, check your wheat extract. If it's not 100% wheat (it may be something like 60 wheat/ 40 pale), then drop the pils extract.

 
Reply With Quote
Old 10-01-2010, 06:47 PM   #7
br3wklyn
Recipes 
 
Mar 2010
Brooklyn NY
Posts: 6

Sorry for calling the steep a boil, I do hold my temp around 160 while steeping.

I don't have the equipment to do a full on sour mash - hence the extract brewing.

Now I'm confused though - why drop the pils LME? I'm basing this off the Berliner Weisse recipe in "Brewing Classic Styles" which called for equal parts Pilsner and Wheat LME.

I'm using Briess wheat extract which is 65% wheat 35% barley.

 
Reply With Quote
Old 10-02-2010, 11:21 PM   #8
jja
 
jja's Avatar
Recipes 
 
Jan 2009
Boulder, Colorado, USA
Posts: 50
Liked 4 Times on 3 Posts


Quote:
Originally Posted by br3wklyn View Post
Now I'm confused though - why drop the pils LME? I'm basing this off the Berliner Weisse recipe in "Brewing Classic Styles" which called for equal parts Pilsner and Wheat LME.

I'm using Briess wheat extract which is 65% wheat 35% barley.
Does "equal parts" assume 100% Pils extract and 100% wheat extract? I don't have the book, but Berliner weiss is wheat beer (at least 50% wheat). So at 65% wheat, equal parts would give you only 32.5% wheat in total. To get to 50-50 in total, you'd want 1 part wheat extract to 0.3 parts pils extract, or 77% of the total extract being wheat extract, and 23% of the total being pils extract.

Getting more wheat % may be all you need to give it more of the character you're seeking (steeping grain is an excellent tool as well).

 
Reply With Quote
Old 10-02-2010, 11:38 PM   #9
Beerrific
 
Beerrific's Avatar
Recipes 
 
Mar 2007
Georgia
Posts: 5,562
Liked 55 Times on 47 Posts


Just out of curiosity, why would you want to steep grains for more mouthfeel in a BW? They should really have very light body and be very dry. Although steeping some unmalted wheat to pull some starch in the beer....this will leave more food for the bugs.

I would just go straight wheat extract and maybe the sour mash if you feel like it. What kind of depth are you looking for?

 
Reply With Quote
Old 10-03-2010, 05:59 PM   #10
br3wklyn
Recipes 
 
Mar 2010
Brooklyn NY
Posts: 6

Thanks to all for the advice. I switched to DME and adjusted the ratio of pilsner extract to wheat extract ratio to get the actual wheat percentage to about 50-50.

I know the style is supposed to be quite light bodied, but the malt flavor seemed one dimensional when I used only the extract even compared to other examples I've tasted. The improved head retention is a plus as well.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Extract brewing without steeping grains or partial mash Belmont Extract Brewing 20 09-24-2010 12:35 PM
First extract batch - lid on pot when steeping grains? GOOCHY Extract Brewing 6 11-30-2009 07:57 PM
Steeping grains and extract karbinator Extract Brewing 14 03-17-2008 01:08 PM
Steeping grains Brewno Extract Brewing 12 10-27-2007 11:12 AM
Steeping grains sudsmonkey Extract Brewing 7 09-04-2005 05:58 PM


Forum Jump