Kevnlis wrote:Here is an easy recipe which should be pretty good!
3.40 kg Wheat Liquid Extract (8.0 SRM) Extract 93.15 %
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.85 %
10.00 gm Hallertauer [4.80 %] (60 min) Hops 8.2 IBU
10.00 gm Hallertauer [4.80 %] (15 min) Hops 4.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
It uses 2x 1.7Kg cans of unhopped wheat extract, 250g of steeped carapils, and 2 additions of hallertau hops in the boiled broth from the steeped grain, add the cans at flame out cool and top the fermentor up to 21L, pitch yeast when at 25C or so and hold at about 22C through fermentation.
timmy wrote:Here's one that I've been doing and it's fantastic:
1 Tin Thomas Coopers Wheat
1 x 1kg Morgans Wheat Malt (or 1.5kg Coopers wheat malt)
15g Tettnang dry hopped
Wyeast 3068
Ferment it at low 20's for a week, rack for a week then cc for 2 weeks.
The first one I did used the 1kg extract tin instead of 1.5 and I reckon it came out better. And it's a piece of cake to make (the most complicated bit is doing the starter). The best thing is that it's ready to drink in a couple of weeks after bottling - wheats are better drunk young IMO.
Cheers,
Tim
drsmurto wrote:Dont both the wheat kits and the unhopped wheat malt extracts contains more malted barely than wheat?
How much wheat by % do the German Hefeweizen beers normally contain?
Maybe a part mash with wheat malt to up wheat content?
warra48 wrote:Would the coriander and bitter orange not make it into a belgian wit? I didn't think the german hefeweizen has those ingredients, AFAIK.
Tim... wrote:warra48 wrote:Would the coriander and bitter orange not make it into a belgian wit? I didn't think the german hefeweizen has those ingredients, AFAIK.
German hefeweizens dont have those ingredients, i think its actually illegal for them to use them (http://en.wikipedia.org/wiki/Reinheitsgebot). As far as I know it won't turn out like a belgian wit, due to the yeast I am using. I'm hoping it will be like a german hefeweizen with that little bit of extra flavour.
Kevnlis wrote:Aventinus Dunkelweizen
5.00 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 54.35 %
2.00 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 21.74 %
1.65 kg Munich I (Weyermann) (7.1 SRM) Grain 17.93 %
0.35 kg Caraaroma (Weyermann) (178.0 SRM) Grain 3.80 %
0.15 kg Melanoidin (Weyermann) (30.0 SRM) Grain 1.63 %
0.05 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 0.54 %
70.00 gm Tettnang [4.50 %] (90 min) Hops 26.1 IBU
20.00 gm Tettnang [4.50 %] (15 min) Hops 3.5 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Thats an AG version I picked up somewhere. You could just sub in amounts of Wheat and Pale extract for the base grains and minimash the rest of the grains. That is for a 23L batch.
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