Hez
Well-Known Member
- Joined
- 9/6/17
- Messages
- 206
- Reaction score
- 49
Yesterday I finally open one of these after a proper conditioning. I had open a couple of them before and they were ok but... bland and... a little sour! is that normal? Yesterday's was way better. It had more body and taste. I also tried to pour it german-style to get more head and recover some of the "turb" from the bottom of the bottle.
Nevertheless... I miss the orange color and a little of the "subtle malty taste" of the original weissbier, next time I think I will go with:
OPTION 1:
- 1300g wheat malt (60%)
- 640g pilsner (~40%)
- 220g light cara munich (~10%)
SRM: 6.92
EBC: 13.63
OPTION 2:
- 1420g light wheat malt (65%)
- 530g light munich (base) (25%)
- 210g light cara munich (10%)
SRM: 7.62
EBC: 15.02
Still on the range (light coloured weissbier should be < 20EBC) but I think it would have that color and taste this one is missing.
To make it more balanced (according to the barumagazine article) I will change the mash schedule too:
35ºC Mash in temp.
45°C rest: 15 min
55°C protein rest: 5 min
63°C maltose rest: 45 min
72°C saccharification rest: 30 min
72ºC sparge
I will take into account the dextrose added into the boil and ditch the 1/2 tablet of deltafloc. I want it to be even more cloudy!
About the carbonation I did it with dextrose instead of table sugar and up to 3vol. CO2 and I can tell the bottles I used weren't even near their maximum capacity. Next time I will do at least 3.4vol and I will use table sugar instead, I think it's easier and there isn't much difference.
Nevertheless... I miss the orange color and a little of the "subtle malty taste" of the original weissbier, next time I think I will go with:
OPTION 1:
- 1300g wheat malt (60%)
- 640g pilsner (~40%)
- 220g light cara munich (~10%)
SRM: 6.92
EBC: 13.63
OPTION 2:
- 1420g light wheat malt (65%)
- 530g light munich (base) (25%)
- 210g light cara munich (10%)
SRM: 7.62
EBC: 15.02
Still on the range (light coloured weissbier should be < 20EBC) but I think it would have that color and taste this one is missing.
To make it more balanced (according to the barumagazine article) I will change the mash schedule too:
35ºC Mash in temp.
45°C rest: 15 min
55°C protein rest: 5 min
63°C maltose rest: 45 min
72°C saccharification rest: 30 min
72ºC sparge
I will take into account the dextrose added into the boil and ditch the 1/2 tablet of deltafloc. I want it to be even more cloudy!
About the carbonation I did it with dextrose instead of table sugar and up to 3vol. CO2 and I can tell the bottles I used weren't even near their maximum capacity. Next time I will do at least 3.4vol and I will use table sugar instead, I think it's easier and there isn't much difference.
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