Weizen recipe thoughts

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CorneliusAlphonse
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Weizen recipe thoughts

Post by CorneliusAlphonse » Fri Jan 27, 2012 12:23 am

My girlfriend asked me to brew a german wheat beer of some sort for her (she lived there for a year and misses their beer). I took Jamil's recipe here and i'm working with it. I figured I would use the same wyeast 3068 as he suggests because they have it at noble grape, and i'd sub it hall. tradition hops as i've got em in my freezer. My only question is the grain bill, seems quite simple to what i'm used to doing. any thoughts or should i just do what he suggests?

as an aside, to make the liquid yeast worth the money, i'm thinking of making a second recipe to pitch on the yeast when i keg the first one - anyone have any thoughts? preferably something a little darker and/or stronger? i don't know what would go well with the yeast
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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mr x
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Re: Weizen recipe thoughts

Post by mr x » Fri Jan 27, 2012 12:44 am

I've made that recipe many times to the letter. I was always happy, but make a starter, as the low temp fermentation likes a bigger pitch with that yeast. When it's done fermenting, make more.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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NASH
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Re: Weizen recipe thoughts

Post by NASH » Fri Jan 27, 2012 12:59 am

You should sub 1/2 lb of Pilsner for Melanoidin and ferment it at 68 F with the free T-58 slurry I have right now :cheers2:

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Re: Weizen recipe thoughts

Post by CorneliusAlphonse » Fri Jan 27, 2012 1:26 am

NASH wrote:You should sub 1/2 lb of Pilsner for Melanoidin and ferment it at 68 F with the free T-58 slurry I have right now :cheers2:
i'm in... sounds like a fun experiment :cheers2: I was planning to go over for the firkin saturday anyway.

I will try it on 3068 another time.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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NASH
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Re: Weizen recipe thoughts

Post by NASH » Fri Jan 27, 2012 10:14 am

CorneliusAlphonse wrote:
NASH wrote:You should sub 1/2 lb of Pilsner for Melanoidin and ferment it at 68 F with the free T-58 slurry I have right now :cheers2:
i'm in... sounds like a fun experiment :cheers2: I was planning to go over for the firkin saturday anyway.

I will try it on 3068 another time.
Perfect, I'll see you there. Bring a sanitary container of some sort :cheers2:

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Re: Weizen recipe thoughts

Post by amartin » Fri Jan 27, 2012 2:00 pm

I've never made that recipe, but the grain bill looks fine to me. However, am I reading that right, where it doesn't list a protein rest? I can't imagine making a wheat beer without one. I usually make my wheat beers with a single decoction mash.

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mr x
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Re: Weizen recipe thoughts

Post by mr x » Fri Jan 27, 2012 2:15 pm

I've done step and non-step on that one. Didn't notice much difference iirc. Decoction might be different.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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know1
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Re: Weizen recipe thoughts

Post by know1 » Fri Jan 27, 2012 11:34 pm

NASH wrote:You should sub 1/2 lb of Pilsner for Melanoidin and ferment it at 68 F with the free T-58 slurry I have right now :cheers2:

I think I may have to take you up on that and give it a go myself. If I can get my keggle mods done in the next week or two I'm thinking of maybe attempting 10gal boil and pitch half on top of some S-23 from another Pils thats almost ready for lagering after a diacetyl rest and ferment that half around 50F. Experimenting is the best way to learn, right? :eh:

I'm thinking of swapping the Hallertauer from Jamil's for some Saaz that I have already on hand too.

Might be nice to try a taste comparison of the results Cornelius. :cheers3:
Kegged: El Dorado IPA, Rocketfuel 2.0, Wet Hopped Pale, Ryrish Red, Marzen, BN Exchange Dunkel, BN Exchange NEIPA, Lies Lies Lies - Citra <0.5% ale
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider

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Re: Weizen recipe thoughts

Post by CorneliusAlphonse » Sun Jan 29, 2012 6:58 pm

NASH wrote:You should sub 1/2 lb of Pilsner for Melanoidin and ferment it at 68 F with the free T-58 slurry I have right now :cheers2:
bubbling away in a bucket on T58. It is a bit warmer than you suggested, about 71 F. airlock smells like banana bread. :weizen:

know1 wrote:Might be nice to try a taste comparison of the results Cornelius. :cheers3:
for sure. Maybe at the march meeting? (i can try to save some til then, haha)
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Jimmy
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Re: Weizen recipe thoughts

Post by Jimmy » Thu Feb 02, 2012 9:11 pm

I think I am going to give this a go on Saturday. After going through my keg of porter, I think I will want something a little easier to drink!

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Re: Weizen recipe thoughts

Post by Jimmy » Fri Feb 03, 2012 3:13 pm

Any reason not to use US-05 to make this an American wheat?

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mr x
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Re: Weizen recipe thoughts

Post by mr x » Fri Feb 03, 2012 5:02 pm

Use two packets at 55f, and just a bit of citrus hops at flameout.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Weizen recipe thoughts

Post by Jimmy » Fri Feb 03, 2012 5:12 pm

mr x wrote:Use two packets at 55f, and just a bit of citrus hops at flameout.

You think I've got that type of temperature control? lol

It would be more like 68-70*

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Re: Weizen recipe thoughts

Post by NASH » Fri Feb 03, 2012 7:34 pm

Jimmy wrote:
mr x wrote:Use two packets at 55f, and just a bit of citrus hops at flameout.

You think I've got that type of temperature control? lol

It would be more like 68-70*
Deadwood Wheat (American Weizen) is fermented on US-05 at 67 F :cheers:

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Jimmy
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Re: Weizen recipe thoughts

Post by Jimmy » Fri Feb 03, 2012 7:48 pm

NASH wrote:
Jimmy wrote:
mr x wrote:Use two packets at 55f, and just a bit of citrus hops at flameout.

You think I've got that type of temperature control? lol

It would be more like 68-70*
Deadwood Wheat (American Weizen) is fermented on US-05 at 67 F :cheers:
Sweet, that's what I wanted to hear! :spilly:

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Jimmy
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Re: Weizen recipe thoughts

Post by Jimmy » Sat Feb 04, 2012 11:44 am

Does anyone know if gypsum should be added to this recipe, based on Halifax's water profile?

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mr x
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Re: Weizen recipe thoughts

Post by mr x » Sat Feb 04, 2012 11:49 am

I've never added anything to wheat beers to adjust for soft water. But I wasn't that into water profiling when I was brewing them more often.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: Weizen recipe thoughts

Post by Jimmy » Sat Feb 04, 2012 11:59 am

mr x wrote:I've never added anything to wheat beers to adjust for soft water. But I wasn't that into water profiling when I was brewing them more often.
I'll leave it be. I've found varying information about water profiles for a wheat and have no clue what is best.

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Re: Weizen recipe thoughts

Post by derek » Mon Feb 06, 2012 12:59 pm

mr x wrote:I've never added anything to wheat beers to adjust for soft water. But I wasn't that into water profiling when I was brewing them more often.
otoh, Liverdance took one taste of my last summer's Wit and recommended using water that's been through the softener :-) [I didn't even think about it beforehand - I always bypass the softener for my preferred bitter ales]
Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale

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