Weizen recipe thoughts
- CorneliusAlphonse
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Weizen recipe thoughts
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
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
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- mr x
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Re: Weizen recipe thoughts
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. 

- NASH
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Re: Weizen recipe thoughts
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 

- CorneliusAlphonse
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Re: Weizen recipe thoughts
i'm in... sounds like a fun experimentNASH 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

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
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- NASH
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Re: Weizen recipe thoughts
Perfect, I'll see you there. Bring a sanitary container of some sortCorneliusAlphonse wrote:i'm in... sounds like a fun experimentNASH 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 nowI was planning to go over for the firkin saturday anyway.
I will try it on 3068 another time.

- amartin
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Re: Weizen recipe thoughts
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.
- mr x
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Re: Weizen recipe thoughts
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. 

- know1
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Re: Weizen recipe thoughts
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
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?

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.

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
Fermenting: NZ Pilsner with Enigma, Strawberry brett cider
- CorneliusAlphonse
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Re: Weizen recipe thoughts
bubbling away in a bucket on T58. It is a bit warmer than you suggested, about 71 F. airlock smells like banana bread.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

for sure. Maybe at the march meeting? (i can try to save some til then, haha)know1 wrote:Might be nice to try a taste comparison of the results Cornelius.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- Jimmy
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Re: Weizen recipe thoughts
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!
- Jimmy
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Re: Weizen recipe thoughts
Any reason not to use US-05 to make this an American wheat?
- mr x
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Re: Weizen recipe thoughts
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. 

- Jimmy
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Re: Weizen recipe thoughts
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*
- NASH
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Re: Weizen recipe thoughts
Deadwood Wheat (American Weizen) is fermented on US-05 at 67 FJimmy 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*

- Jimmy
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Re: Weizen recipe thoughts
Sweet, that's what I wanted to hear!NASH wrote:Deadwood Wheat (American Weizen) is fermented on US-05 at 67 FJimmy 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*

- Jimmy
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Re: Weizen recipe thoughts
Does anyone know if gypsum should be added to this recipe, based on Halifax's water profile?
- mr x
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Re: Weizen recipe thoughts
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. 

- Jimmy
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Re: Weizen recipe thoughts
I'll leave it be. I've found varying information about water profiles for a wheat and have no clue what is best.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.
- derek
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Re: Weizen recipe thoughts
otoh, Liverdance took one taste of my last summer's Wit and recommended using water that's been through the softenermr 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.

Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
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