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Adzmax wrote:Does anyone have ideas how I might be able to get a stronger malty smell/taste to this brew also?

Er... add malt? Seriously though, perhaps some crystal or choc malt would be good. Say 250g crystal or 50-100g choc.

Hahaha, duh!

Add malt is the obvious answer but I should have been more specific with my question sorry.

Crystal malt add's what to a brew?

Choc Malt adds what to a bew?

eg. richer smell, darker colour, sweeter taste etc

Did a quick Google and found some handy info Cheers.

Adzmax wrote:OK apparently it may be better to have less aeration and pitch less yeast, not what I expected! Anyhow I think I'll just experiment and see what I find. Might also take the temp up to 23c from 20 for this brew and give that a go.

Does anyone have ideas how I might be able to get a stronger malty smell/taste to this brew also?

Add some lighter CaraMalt or Decoct the grains.(read about Decoction in http://www.Howtobrew.com ) I'd suggest just using some Caramalt though.

Thanks I'll have a read!

rwh wrote:

Adzmax wrote:Does anyone have ideas how I might be able to get a stronger malty smell/taste to this brew also?

Er... add malt? Seriously though, perhaps some crystal or choc malt would be good. Say 250g crystal or 50-100g choc.

In A Hefe Weiss Beer? I think not! Unless you are after a dunkel hefe weissen.
The style shouldn't be overly malty, but if you are after a little malt character use something like Maris otter or Golden Promise as the ale part and use about 30-40% wheat malt.

Crystal will add a sweetness and more body, the choc will add colour and a slight roasted nutty choc flavour.

AC

Beers I'm particularly fond of are schofferhofer hefeweizen and as the thread says Weihenstephaner Hefe Weissbier

I notice more so with the schofferhofer it has a VERY malty nose and taste and I was looking to mimic this with my next attempt. What would you suggest?

BierMeister wrote:

Adzmax wrote:OK apparently it may be better to have less aeration and pitch less yeast, not what I expected! Anyhow I think I'll just experiment and see what I find. Might also take the temp up to 23c from 20 for this brew and give that a go.

Does anyone have ideas how I might be able to get a stronger malty smell/taste to this brew also?

Add some lighter CaraMalt or Decoct the grains.(read about Decoction in http://www.Howtobrew.com ) I'd suggest just using some Caramalt though.

Pehaps some Morgans Caramalt?

Not my recipe and the yeast is very important. This is for a 50litre batch.

5 kg Weyermann Pale Wheat
4.5 kg Weyermann Pilsner
0.2 kg Weyermann Carapils(Carafoam)
0.1 kg Weyermann Caraaroma
50 g Hallertauer (Pellets, 4.2 AA%, 60 mins)
28.6 g Saaz (Czech) (Plugs, 3.3 AA%, 20 mins)
1000 ml Wyeast Labs 3068 - Weihenstephan Weizen
0.5 tablet Whirfloc

Alternative yeasts - White Labs WLP300 - Hefeweizen Ale, White Labs WLP380 - Hefeweizen IV Ale

For a maltier character try using substituting the entire pilnser malt to equal amounts of Pilsner and ale malts already suggested but will be slightly darker in colour.

Cheers
AC

Adzmax wrote:

BierMeister wrote:

Adzmax wrote:OK apparently it may be better to have less aeration and pitch less yeast, not what I expected! Anyhow I think I'll just experiment and see what I find. Might also take the temp up to 23c from 20 for this brew and give that a go.

Does anyone have ideas how I might be able to get a stronger malty smell/taste to this brew also?

Add some lighter CaraMalt or Decoct the grains.(read about Decoction in http://www.Howtobrew.com ) I'd suggest just using some Caramalt though.

Pehaps some Morgans Caramalt?

I wouldn't because it will give you an over powering toffee caramel flavour not to style. Are you after an extract recipe?
AC

Yup, sure am. I was about to say I'd assume the above recipe id for a full mash? Not quite ready to make the jump but getting closer!

Again not my recipe so can't comment.

Ingredients: (portions for a 23 L batch)
1.7 kg Coopers LME - Wheat
0.5 kg Muntons LME - Wheat
0.25 kg Generic DME - Light
30 g Select Spalt (Pellets, 5 AA%, 60 mins)
35 ml White Labs WLP300 - Hefeweizen Ale
Directions:
For 500g addition, use Muntons Wheat Spraymalt
Pretty straightforward. Boil the hops with the liquid extract to isomerize, add the dry ingredients afterward (doesn't darken recipe as much and less mess)

Thanks again, I have most of these ingredients at home so I might give it a go with my Wyeast! Cheers.