Pretzel Wheat Beer

[Wreck99]

I'm trying to brew something like that Shock Top Pretzel Wheat beer that was offered few years ago as a limited release. I've searched high and low for a clone recipe, and sadly haven't found one. I saw a couple pretzel beer recipes on HBT that looked interesting but haven't seen any feedback on how they turned out. So, I'm going to try my hand at this. I'm aiming to make a solid wheat beer that has a distinct taste of pretzels. I thought adding a decent amount of biscuit malt could help with that but I also plan to use real pretzels in the mash. I have no idea how this is going to turn out, but would love to hear any advice if anyone sees this in time. I'm hoping to brew this up within the next week or so.

OG - 1.057
SRM - 6.5

Grain Bill: 10 1/2 lbs for 5.5 gal batch

38% - 2-row
38% - Wheat
9.5% - Munich
9.5% - Biscuit / Victory
5% - Carapils

1 lb - Fresh Pretzels

Hops: 23 IBUs

1 oz - Mandarina Bavaria (6% AA) @ 60
1 oz - Mandarina Bavaria (6% AA) @ FO

Misc:

3/4 oz - Sea Salt @ 10 min

Yeast:

Imperial G02 Kaiser

 

[leedspointbrew]

Keep us posted - looks interesting.

 

[Miraculix]

From a German perspective: for fs sake, why?!?!?

 

[redrocker652002]

Looks cool, and to answer the post above, why not? I say try it and see where it goes. No harm no foul.

 

[Skeeter686]

I prefer pretzels with my beer, but I'm all for fun and experimentation! Good luck!

 

[FloppyKnockers]

Martin House, a local brewery, makes a similar beer. Peanut Butter Pretzel Stout. Their we page says:

"This 6.5% abv stout is as black as West Texas Intermediate and is brewed with over six pounds of crushed sourdough pretzels per barrel."

It has a good pretzel flavor to it, so maybe somewhere to start?

 

[Wreck99]

Martin House, a local brewery, makes a similar beer. Peanut Butter Pretzel Stout. Their we page says:

"This 6.5% abv stout is as black as West Texas Intermediate and is brewed with over six pounds of crushed sourdough pretzels per barrel."

It has a good pretzel flavor to it, so maybe somewhere to start?

Cool so maybe I'm close then on the calculations. I was going to add 1 pound of pretzels. Sounds close to your local brewery's recipe. Thanks!

 

[Wreck99]

I prefer pretzels with my beer, but I'm all for fun and experimentation! Good luck!

As do I but figured why not. A friend of mine really liked that beer and wanted me to try and recreate it. I'm up for the challenge.

 

[AdjunctBrewer]

Pretzels have the unique flavor of the maillard reactions created by dipping the pretzel in a hot alkaline (lye or baking soda) solution. Presumably the only way to get that flavor would be to actually put crushed up pretzels in either the mash or the dry hop stage. Most likely dry hopped with pretzels, if that makes sense.

 

[Wreck99]

Pretzels have the unique flavor of the maillard reactions created by dipping the pretzel in a hot alkaline (lye or baking soda) solution. Presumably the only way to get that flavor would be to actually put crushed up pretzels in either the mash or the dry hop stage. Most likely dry hopped with pretzels, if that makes sense.

I was thinking to put the pretzels in the mash. Dry hopped sounds interesting too. Maybe if the flavor doesn't come out in the final beer, I could dry hop with some more and see what happens. Thanks for the idea!

 

[IslandLizard]

Interesting idea!
You're using unsalted pretzels?
I think that's safest.

3/4 oz - Sea Salt @ 10 min

Have you pre-testing that amount?
If not, I'd be more conservative. You can always add more to the finished beer, after doing some taste testing first.

 

[Wreck99]

Interesting idea!
You're using unsalted pretzels?
I think that's safest.


Have you pre-testing that amount?
If not, I'd be more conservative. You can always add more to the finished beer, after doing some taste testing first.

I've used this much in a different recipe before and was pleased with the results. You're right though, can always add more should start off a little less.

 

[MicroMickey]

Watch the salt addition. Some years back I started brewing Gose and settled on a rate of salt at 1gm per pint in the primary. It's one of those ingredients where just a little more becomes way too much.

 

[bwible]

We’ve seen posts from guys putting different things in the mash - pancakes, corn flakes, pop tarts, etc. i’ve never done anything like that and I’m not sure what that buys you.

Among the hundreds of flavors Apex Flavorings makes you will find pretzel flavor.

https://www.apexflavors.com/Beverage-Industry/alphabetical-ttb/All-TTB-Approved-Flavors-for-Beer-Cider-Hard-Seltzer-Wine-and-Spirits~2103/pretzel-extract-flavor-natural-alcohol-beverage-beer=cider-wine-spirits~8764

This might be the approach I would take if I were to do this. Add it at bottling. Most of their flavors say .1 - .3 %. 5 gallons x 128 oz = 640 x .3% = 1.92 oz. They sell a 2 oz size.

 

[Wreck99]

We’ve seen posts from guys putting different things in the mash - pancakes, corn flakes, pop tarts, etc. i’ve never done anything like that and I’m not sure what that buys you.

Among the hundreds of flavors Apex Flavorings makes you will find pretzel flavor.

https://www.apexflavors.com/Beverage-Industry/alphabetical-ttb/All-TTB-Approved-Flavors-for-Beer-Cider-Hard-Seltzer-Wine-and-Spirits~2103/pretzel-extract-flavor-natural-alcohol-beverage-beer=cider-wine-spirits~8764

This might be the approach I would take if I were to do this. Add it at bottling. Most of their flavors say .1 - .3 %. 5 gallons x 128 oz = 640 x .3% = 1.92 oz. They sell a 2 oz size.

Interesting. I've heard of all kinds of flavoring extracts to beer. I would've never though pretzel to be one of them!

 

[Wreck99]

Watch the salt addition. Some years back I started brewing Gose and settled on a rate of salt at 1gm per pint in the primary. It's one of those ingredients where just a little more becomes way too much.

I've made a Gose beer a few years back and put 3/4 oz in a 5 gallon batch at 10 mins left in the boil. It turned out fantastic. That's what I was basing my measurements on. But I will dial back the sea salt addition, can always add more later.

 

[bwible]

Interesting. I've heard of all kinds of flavoring extracts to beer. I would've never though pretzel to be one of them!

It looks like something new they just added. They are always adding new flavors. I always check there first when I’m looking for any kind of flavor. No affiliation, I’m just a satisfied customer.

My beer this year for our club case exchange was an imperial stout with their candy cane and peppermint bark flavors. I liked it, it was well received. Like a girl scout thin mint cookie flavor.

I have spent hours looking through their flavors thinking about what I could make.

 

[YaleH]

From a German perspective: for fs sake, why?!?!?

Why Not???? That's the fun part of home brewing..... Trying new things!!!

 

[Miraculix]

Why Not???? That's the fun part of home brewing..... Trying new things!!!

Yeah... What's next? Burger made of doughnuts? Wait a minute....

 

[bwible]

Why Not???? That's the fun part of home brewing..... Trying new things!!!

It needs to be repeated often - just because we CAN do something doesn’t always mean its a good idea.

 

[AlexKay]

I use about 4 g per gallon of finished beer in Gose. That gets me saltiness above the taste threshold, but not intrusive. That seems to be about the level you're suggesting, and it seems to be a good place to start. I'm guessing that if you make this recipe more than once, you'll eventually up the saltiness to be a little more assertive.

In the spirit of relying on weird (or even not-so-weird) adjuncts as little as you can, I'd try to get some of your toasty flavor from the malt. I'd think about replacing the 2-row with English pale ale malt (e.g., Maris Otter). And upping the amount of Munich.

As far as mash ingredients go, pretzels seem pretty benign. Check the ingredient list though for additives you don't want: added flavors, preservatives, dough conditioners, etc.

If you're feeling cautious about the pretzels, you could make a pretzel tea -- that is, soak them in mash-temperature water without any malt, strain, chill, and taste. That could help you get the level right.

I wouldn't use late hop additions -- who eats pretzels with hops? And I've never been a fan of Mandarina, and even if I thought it tasted like orange, why have orange pretzels? If I had to add late hops, I'd use Saaz.

 

[FloppyKnockers]

I like experimenting with new flavors and ideas. Breakfast cereals are my favorite. I've had very good pretzel beers before, but we must keep in mind - there is a line that should not be crossed, gentlemen...

Yes, I've had it. No, it's not good.

 

[Wreck99]

Well it's been done before and with real pretzels AFAIK. I'm hoping to brew on Sunday if I can swing by and grab the pretzels tomorrow at a nearby Philly Pretzel Factory.

 

[Wreck99]

I use about 4 g per gallon of finished beer in Gose. That gets me saltiness above the taste threshold, but not intrusive. That seems to be about the level you're suggesting, and it seems to be a good place to start. I'm guessing that if you make this recipe more than once, you'll eventually up the saltiness to be a little more assertive.

In the spirit of relying on weird (or even not-so-weird) adjuncts as little as you can, I'd try to get some of your toasty flavor from the malt. I'd think about replacing the 2-row with English pale ale malt (e.g., Maris Otter). And upping the amount of Munich.

As far as mash ingredients go, pretzels seem pretty benign. Check the ingredient list though for additives you don't want: added flavors, preservatives, dough conditioners, etc.

If you're feeling cautious about the pretzels, you could make a pretzel tea -- that is, soak them in mash-temperature water without any malt, strain, chill, and taste. That could help you get the level right.

I wouldn't use late hop additions -- who eats pretzels with hops? And I've never been a fan of Mandarina, and even if I thought it tasted like orange, why have orange pretzels? If I had to add late hops, I'd use Saaz.

Great suggestions. Unfortunately I only have like 1lb left of MO on hand. I could swap 1# for 1# of the 2-row for Munich and add in the MO I have. Not sure how much that will make an impact with the little bit of MO. I was also trying to be conservative the first go around with the maltiness. I'd up the biscuit/victory malt to help with the pretzel flavor but I'm already close to the upper limit of their suggested usage level of 10-15%.

 

[FloppyKnockers]

I really want to know how this turns out. Keep us posted!

 

[Skeeter686]

It needs to be repeated often - just because we CAN do something doesn’t always mean its a good idea.

 

[Wreck99]

The Mash. I took a little over 1 pounds of fresh pretzels from Philly Pretzel Factory and broke them apart/open. Smells amazing!

 

[YaleH]

The Mash. I took a little over 1 pounds of fresh pretzels from Philly Pretzel Factory and broke them apart/open. Smells amazing!

View attachment 865532

Nice..... wish I could smell it.

 

[Bassman2003]

Keep us posted on how much flavor transfers. Great flavors and if they can be controlled, would be quite nice in a beer.

 

[Wreck99]

The brew day went great, and got close to my numbers. I did tweak the recipe based on some feedback so now it's up to the yeast and we'll see what happens! I was able to distinctly smell sweet pretzels in the fermenter so I'm hopeful it's at least in the ballpark of what I'm going for. I'll update as I go. Here's the recipe I landed on today. The hops choices before and now are because I have a ton of hops in my freezer, so I refuse to buy more hops until I can get through some of these haha.

OG - 1.050 (was supposed to be 1.054)
SRM - 6.2
IBU - 21
RBR - 0.37 (tried to keep the bitterness low)
FG is expected to be 1.013 per Brewfather but I suspect it'll get to 1.010 at least. I've used this yeast before.

Grain Bill: 10 1/2 lbs for 5.5 gal batch

37.4% - White Wheat (Briess)
28.1% - Brewers Malt (Briess)
18.7% - Munich I (Weyermann)
9.4% - Biscuit (Carolina Malt)
4.7% - Carapils (Weyermann)

1+ lb - Fresh Pretzels (Philly Pretzel Factory). It was 4 pretzels broken up into the mash, at 4.5oz each.

Hops:

1.5 oz - Saaz (2.4% AA) @ 60
0.25 oz - Magnum (12% AA) @ 60

Misc:

1/2 oz - Sea Salt @ 10 min

Yeast:

Imperial G02 Kaiser (Ferment chamber set to 63F)

Mashed @ 150F for 60 minutes

Brewing Salts:
3.2g - Gypsum
3.2g - Calcium Chloride
Very little pickling lime during mash to raise Ph as it was 5.15 at 15 minutes in. Just enough to get over 5.2.

Water Profile in mash after salts with my water:
Ca - 50, Mg - 1, Na - 13, Cl - 51, SO4 - 60

 

[Wreck99]

This yeast is going to town! Only 4 hours after brewing, I already noticed activity in the airlock. This morning, I see it's well on it's way. Don't mind the lack of data in the first couple hours. I updated my RPi and forgot to reattach to Brewfather with the new Cloud URL.

 

[Wreck99]

Just updating everyone. The batch has hit terminal the other day. I rose the temp at the end to room temp for confirmation as well as some diacetyl rest. I am now cold crashing since Weds night and should be moving to a keg this weekend. I snuck a taste yesterday and while it was warm and flat, I could pick up some pretzel/bready flavor as well as a little salt. It's looking promising. I'll report back after I've kegged it and got some bubbles in it.