How to enter oak smoked wheat in Bru'n Water

[SteveH aka shetc]

Hi Guys,

I am going to brew a Berliner Weiss with Weyermann oak smoked wheat malt:

https://bsgcraftbrewing.com/wey-oak-smokd-wheat-malt-25-kg

Any idea how I should enter this in Bru'n Water? Just as a wheat grain type?

Thanks,
Steve

 

[Yooper]

I think a lovibond of 3, base malt, would be the best choice. It's not roasted or crystal malt.

 

[SteveH aka shetc]

I think a lovibond of 3, base malt, would be the best choice. It's not roasted or crystal malt.

Thanks, Yooper! I was inspired by Larry Reuter's talk at Homebrew Con.

 

[RPh_Guy]

FYI Smoked Berliner = Lichtenhainer

 

[SteveH aka shetc]

Awesome, thanks for the info! Now if I add fruit to it, is it still a lichtenhainer?

 

[RPh_Guy]

If the added fruit contributes a strong flavor, it's a fruit beer.

The American trend toward heavily fruiting every sour and labeling them with a traditional style (besides fruit Lambics) is a perversion of the style names.

 

[SteveH aka shetc]

Down here in Florida, we have our own style called a Florida weisse, which is a berliner with lots of fruit. Maybe I'll call mine a Florida lichtenhainer [emoji3]

 

[RPh_Guy]

Works for me. Hope it's delicious!

 

[SteveH aka shetc]

Works for me. Hope it's delicious!

If you get a chance, watch Larry Reuter's talk at Homebrew Con. He served 5 different styles of beer that he made with the smoked wheat. They were very good, not particularly smokey. Also it was a fun presentation.