My hefeweizen recipe is basically Pilsner or Vienna at around 40% and wheat malt at around 60%. I use some acidulated malt replacing some of the Pilsner to control pH, but that is about it. I am not sure how the melanoidin malt will play with the other flavors. It would seem more appropriate to a dunkelweissen than a hefeweizen.
8% seems high to me. I dont think I've used more than 2% in most brews, a pinch in a dunkelweizen, and never in a hefeweizen
While melandoidin malt can give you some of the malty flavors of a decoction mash, a hefe usually is fairly light in these flavors. This is one of the reasons I will use Vienna malt in place of some or all of the Pilsner malt. The result is more of a toasted bread which is more in line with what I expect from a hefeweizen.
Enter your email address to join: