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I've brewed a Weizen from extract before and it wasn't bad, but the liquid wheat malt extract I have yields a clear, light bodied beer that is low on the typical Weizen flavors. This is not surprising, since the LME lacks a lot of things you get from a proper mash containing significant amounts...
Hans-Peter Drexler's Recipe for Authentic Weissbier - Masterbrewer for Scheider & Sohn.
Lifted from Secrets of Master Brewers. By Jeff Alworth
The Book - Google Search
5.33 lbs of German or French Wheat Malt
3.5 lbs of German Pilsner Malt
Mash in at:
95F for 10...
I was brewing a hefeweizen yesterday and I love the clove phenols, but not the banana. I read that a ferulic acid rest at around 110 would bring out those clove notes to hefe, so I thought I would try it. I used a very simple recipe, 5 pounds pale ale malt and 5 pounds of white wheat and a...