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Old 01-18-2006, 10:52 PM   #1
rbankert
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Jan 2006
Jupiter, Florida
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I'm a beginner brewer looking for some advice on a recipe. In the joy of Home Brewing book there is a recipe for a Weizenbier. It calls for
6.6#'s of 1/2 n 1/2 wheat/barley syrup
3/4 oz hallertauer hops
German Wheat beer yeast
3/4 cups DME

Just wondering if I should be adding any kind of grains to this recipe such as wheat malt or malted barley.
Seems like every other recipe I see has some kind of grains in it.
Any information would be helpful.
Thanks!

 
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Old 01-18-2006, 11:30 PM   #2
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Quote:
Originally Posted by rbankert
I'm a beginner brewer looking for some advice on a recipe. In the joy of Home Brewing book there is a recipe for a Weizenbier. It calls for
6.6#'s of 1/2 n 1/2 wheat/barley syrup
3/4 oz hallertauer hops
German Wheat beer yeast
3/4 cups DME

Just wondering if I should be adding any kind of grains to this recipe such as wheat malt or malted barley.
Seems like every other recipe I see has some kind of grains in it.
Any information would be helpful.
Thanks!
The Half and half is refering to a can of Wheat Malt Extract(liquid). The can has half wheat and half malt in it.
I got this information from my LHBS owner.
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Old 01-18-2006, 11:36 PM   #3
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I'd go with Papazian's recipe if you have the means, he seems to know what he's talking about. That being said, use your imagination. Go to howtobrew.com and learn what all the specialty grains do, and use Papazian's recipe as a base and make what you feel like!

Try beerrecipes.org there are lot's of ideas there.
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Old 01-19-2006, 12:29 AM   #4
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check out the BYO site like posted above and look at the grains and yeasts strains to get an idea. Another place I like to go for a bit of help on what I may want to use is http://hbd.org/recipator/
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Old 01-19-2006, 02:49 AM   #5
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What he means is the 6.6 lbs refers to 2 - 3.3 lb cans of Wheat malt at 50/50 mixture (50 wheat/50 barley). Those cans are the grains...in a different medium - syrup.

Your recipe is already pre-determined by using the canned liquid malt.
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Old 01-19-2006, 02:55 AM   #6
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The yeast I just used for my wheat is Hefeweizen ale yeast WLP300 and it worked out real good. Fermentated out wel and has the traditional wheat haze.
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Old 01-19-2006, 03:07 AM   #7
Mikey
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Whether you want to add grain to this batch in lieu of LME is up to you. The recipe you posted is a classic all-extract version. If you go partial grain or mini mash or all grain will be your decision, any will make a great beer.

Traditional hefeweizens are 50% malted wheat, 50% malted two row barley, with very light hopping and a special yeast to give the clove/banana esters. Ferment warm to bring out the esters if you like them.

Mike

 
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Old 01-19-2006, 03:12 AM   #8
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That recipe looks pretty good...I recently did an all-grain hefe that was essentially the same...nothing more than pilsner malt and wheat with hallertau hops. You wouldn't need to steep any grains at all to do the same recipe with extract. I would go for 4.5 AAU's of the hops as opposed to a concrete weight measure as the alpha acids change from crop to crop. Just divide 4.5 by the alpha acid % of your hallertau hops and that will give you the ounces you need. That will basically be a clone of Weihenstephaner Hefeweizen.

The other thing I would note is that the 3/4c DME is not nearly enough to carbonate 5g in bottles. I would bump that to 1 1/4 to 1 1/2 c DME for priming as hefe's are generally very well carbonated.

 
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Old 01-20-2006, 04:40 AM   #9
rbankert
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Jan 2006
Jupiter, Florida
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thanks for all of the information, helped a lot. it's great to have a forum like this to find good information

 
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Old 03-13-2006, 05:20 AM   #10
Mishka
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Dec 2005
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OP - how did your wheat beer turn out? I've been thinking about trying the same recipe.

 
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