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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

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.

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

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'm in... sounds like a fun experiment I was planning to go over for the firkin saturday anyway.

I will try it on 3068 another time.

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

i'm in... sounds like a fun experiment 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

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.

I've done step and non-step on that one. Didn't notice much difference iirc. Decoction might be different.

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.

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

bubbling away in a bucket on T58. It is a bit warmer than you suggested, about 71 F. airlock smells like banana bread.

know1 wrote:Might be nice to try a taste comparison of the results Cornelius.

for sure. Maybe at the march meeting? (i can try to save some til then, haha)

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!

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

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

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 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

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

Sweet, that's what I wanted to hear!

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

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.

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.

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]