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Old 04-05-2011, 02:38 PM   #1
mxwrench
 
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I have been trying to replicate konig ludwig hefeweizen but just cannot get the same " creamyness". Has anyone used a little oats in a hefe before or any other suggestions? I usually use about 50% wheat malt 50% 2 row with about .5lb crystal 10. use wyeast 3068 and ferment about 68. Just thinking a little oats may add the profile I am looking for.

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Old 04-05-2011, 02:47 PM   #2

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Originally Posted by mxwrench View Post
I have been trying to replicate konig ludwig hefeweizen but just cannot get the same " creamyness". Has anyone used a little oats in a hefe before or any other suggestions? I usually use about 50% wheat malt 50% 2 row with about .5lb crystal 10. use wyeast 3068 and ferment about 68. Just thinking a little oats may add the profile I am looking for.
They're probably getting that mouthfeel by using a decoction mash.

Are you brewing it with extract?

 
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Old 04-05-2011, 03:21 PM   #3
Misplaced_Canuck
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I can guarantee there's no oats in German hefeweizens

Have you tried bumping your hefe's into the 3.0 to 3.5 volume range?

I've never tasted/felt a "creaminess" in hefe's, so I'm not sure what you're exactly talking about.

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Old 04-05-2011, 03:25 PM   #4
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I dont think its creamyness your tasting. I think its under hopping and a lower attenuation. I make 2 different hefes, one gets about 20 IBU and 1.060 and the other is about 10 IBU and 1.045. THe one with 10 ibu I have undercarbed in the past and it is was super good. It was mellow and smooth and i guess you could say creamy
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Old 04-05-2011, 07:07 PM   #5
mxwrench
 
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I am brewing all grain and was thinking that doing decoction may help achieve that mouthfeel. I will try the undercarbing and lower og method first, sounds like what I'm after. Thanks

 
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Old 04-05-2011, 07:10 PM   #6
mxwrench
 
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Yeah I guess the term would be mellow/smooth mouthfeel instead of creamy

 
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Old 04-05-2011, 10:05 PM   #7
markg388
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i think you need to switch from 2-row to german pilsner, that made a huge difference in my german brews. 2-row will get you in the ball-park, but if you're talking the 'intangibles' & really hellbent on making german-tasting beer, you gotta use their malt.

maybe try german wheat malt too?

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Old 04-05-2011, 11:50 PM   #8
mxwrench
 
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Yeah I have never used fancy malts for a base before but may need too i guess. Could you tell a difference even in darker german beers?

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Old 04-06-2011, 12:13 AM   #9
markg388
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the darkest beer i've done w/ them is oktoberfest where the imported malt is absolutely essential. i'm not much of a hef guy (don't dig the banana/clove), but when I was looking for my lagers to be 'creamier' and I couldn't put my finger how to describe it... weyermann base malts did the trick. Assuming there aren't any huge yeast/hop/roast ect. flavors in the way, german malts taste nearly like a luxurious dessert to me, whereas american base-malts just taste like regular beer. Ive had the best results w/ lighter german styles mashing short and hot, 156-157 for 25 minutes.

I've always assumed the yeasty character of a hefeweizen covered up any base malt subtlety, but this thread may show that that line of thought was wrong! if you switch it up for a batch, please post results .

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Old 04-06-2011, 12:25 AM   #10
mxwrench
 
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Thanks for the info, I will post my findings

 
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