Hez
Well-Known Member
- Joined
- 9/6/17
- Messages
- 206
- Reaction score
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After having brew a hefe-weizen / weissbier I wanted to try to make a belgian style wheat beer, I love both.
This will be our (I brew with my girlfriend) 5th beer ever.
Like the last two ones, I've been studying a lot about this style of beer, I've read several articles and forums... I put everything together and here it is my "recipe proposal". (I will make all the exact calculations once I have decided on everything)
As usual, I could use your help... Please, your advice is very welcome and much appreciated.
What would you change? Which things do you agree with and which ones you don't ? Why?
Water:
Sydney water (Mosman).
Final batch size: 10L
No extra chemicals added. I haven't done it so far and I think there's no need. I asked my brewing-stuff-supplier, who lives very close to my place, and he told me he has been brewing for a long time with this water directly from the tap and he doesn't know about any brewery around where they use other thing than tap water (no campden tablets, metabisulfites or anything).
Grain:
Est. OG 1.050
Color 2-5 SRM
50% flaked wheat
45% Pilsner malt (Weyerman floor malted)
5% flaked oats
I'm Brewing In A Bag, I think there's no point on using rice hulls.
Do you recommend this proportion or...
- 50% flaked wheat, 42.5% pilsner and 7.5% flaked oats?
- 50% flaked wheat, 40% pilsner and 10% flaked oats?
Mash:
30' at 48.8º (protein rest)
50' at 66.6º (saccharification)
10' at 75.5º (mash out)
Sparge at 75.5º
Hops:
15 IBU
60' 32.6g Tettnanger 1.7% alpha acid
I have a low alpha (1.7%) Tettnanger from the Weissbier and I think it will be perfect for this one too. Do you think 15 IBU is ok? The range for this style is suposed to be from 10 to 20, so... middle point.
Tettnanger info (https://bsgcraftbrewing.com/german-tettnang): "
-Origin: Germany. The major landrace variety in the region of the same name in far southern Germany, Tettnanger has common ancestry with Saaz but a unique profile due to its provenance. It is a classic European noble hop.
-Usage: Aroma. Tettnanger’s complex and delicate flavors make it ideal for traditional German lagers, particularly Bavarian styles, Weissbiers, and German or Belgian ales.
-Aroma & Flavor Characteristics: Shifting and evolving mix of floral, fruity, herbal and spicy - fresh herbs, grass, dried flowers, citrus peel, black tea. Can have a bit more intensity than Hallertau but with as much balance. "
Spices:
5' 10g fresh sweet orange peel (no white part at all)
5' 5g fresh grapefruit peel (no white part at all)
5' 15g chinese coriander (crushed)
I didn't find the dried bitter orange peel, I didn't like the look of the chinese dried tangerine peel (Miracle asian supermarket) and I've read that a combination of fresh sweet orange (2/3) and grapefruit (1/3) peel is a good substitute. Some people say it's even better than the dried curaçao bitter orange peel, I don't know.
I already have the chinese coriander (the round one). They say the indian one (oval shape) it's way better than the chinese one that has 1/2 of the fragance, so the original calculation was 10g (1g/L) but I'm cautious, that's why I propose 15g instead of the double (20g). Same for the orange/grapefruit peel, the good proportion is suposed to be 1g/L of dried curaçao peel but apparently it gives you double the aroma. I've read a typical beginner's error is adding too much spices and if you do so you end up with a ham/celery off flavour/aroma. I prefer to drink a good beer while eating jamón ibérico or moules-frites than having those in my beer.
I didn't include the chamomile (1.5 teabags for 10L) because it's one of the very few things I dislike. It reminds me when I was sick and my mother gave me a chamomile infusion. I puked most of the times. I don't care about the balance or other magic it makes to the beer...
Yeast:
Belgian Wit Ale Yeast WLP400
or
WB06 dry yeast ?
Aerate thoroughly and pitch at 20º
Carbonation:
3vol.
A little more than usual but nothing too crazy, I'm using regular "long-neck" brown bottles (4pines, kosciuszko, lord nelson, feral).
Dextrose or table sugar? I have both. They told me dextrose was better for enhancing the banana flavour I wanted for my german wheat beer but I don't know what's better for this one if there's any difference... maybe it's faster?
I'm only making 30 (33cl) bottles, so I'm using my modified-syringe-as-measurement-scoop method for calculating the exact priming sugar quantity for each bottle. Let's see how the weissbier turns out, but I think this way is very precise, fast (my girlfriend sanitizes and primes the bottles while I fill and cap them) and I don't need to use another container, clean and sanitize it or expose the beer to open air. If I were making a bigger batch maybe I'd buy a second container and do bulk priming but for 10l...
Cheers!
This will be our (I brew with my girlfriend) 5th beer ever.
Like the last two ones, I've been studying a lot about this style of beer, I've read several articles and forums... I put everything together and here it is my "recipe proposal". (I will make all the exact calculations once I have decided on everything)
As usual, I could use your help... Please, your advice is very welcome and much appreciated.
What would you change? Which things do you agree with and which ones you don't ? Why?
Water:
Sydney water (Mosman).
Final batch size: 10L
No extra chemicals added. I haven't done it so far and I think there's no need. I asked my brewing-stuff-supplier, who lives very close to my place, and he told me he has been brewing for a long time with this water directly from the tap and he doesn't know about any brewery around where they use other thing than tap water (no campden tablets, metabisulfites or anything).
Grain:
Est. OG 1.050
Color 2-5 SRM
50% flaked wheat
45% Pilsner malt (Weyerman floor malted)
5% flaked oats
I'm Brewing In A Bag, I think there's no point on using rice hulls.
Do you recommend this proportion or...
- 50% flaked wheat, 42.5% pilsner and 7.5% flaked oats?
- 50% flaked wheat, 40% pilsner and 10% flaked oats?
Mash:
30' at 48.8º (protein rest)
50' at 66.6º (saccharification)
10' at 75.5º (mash out)
Sparge at 75.5º
Hops:
15 IBU
60' 32.6g Tettnanger 1.7% alpha acid
I have a low alpha (1.7%) Tettnanger from the Weissbier and I think it will be perfect for this one too. Do you think 15 IBU is ok? The range for this style is suposed to be from 10 to 20, so... middle point.
Tettnanger info (https://bsgcraftbrewing.com/german-tettnang): "
-Origin: Germany. The major landrace variety in the region of the same name in far southern Germany, Tettnanger has common ancestry with Saaz but a unique profile due to its provenance. It is a classic European noble hop.
-Usage: Aroma. Tettnanger’s complex and delicate flavors make it ideal for traditional German lagers, particularly Bavarian styles, Weissbiers, and German or Belgian ales.
-Aroma & Flavor Characteristics: Shifting and evolving mix of floral, fruity, herbal and spicy - fresh herbs, grass, dried flowers, citrus peel, black tea. Can have a bit more intensity than Hallertau but with as much balance. "
Spices:
5' 10g fresh sweet orange peel (no white part at all)
5' 5g fresh grapefruit peel (no white part at all)
5' 15g chinese coriander (crushed)
I didn't find the dried bitter orange peel, I didn't like the look of the chinese dried tangerine peel (Miracle asian supermarket) and I've read that a combination of fresh sweet orange (2/3) and grapefruit (1/3) peel is a good substitute. Some people say it's even better than the dried curaçao bitter orange peel, I don't know.
I already have the chinese coriander (the round one). They say the indian one (oval shape) it's way better than the chinese one that has 1/2 of the fragance, so the original calculation was 10g (1g/L) but I'm cautious, that's why I propose 15g instead of the double (20g). Same for the orange/grapefruit peel, the good proportion is suposed to be 1g/L of dried curaçao peel but apparently it gives you double the aroma. I've read a typical beginner's error is adding too much spices and if you do so you end up with a ham/celery off flavour/aroma. I prefer to drink a good beer while eating jamón ibérico or moules-frites than having those in my beer.
I didn't include the chamomile (1.5 teabags for 10L) because it's one of the very few things I dislike. It reminds me when I was sick and my mother gave me a chamomile infusion. I puked most of the times. I don't care about the balance or other magic it makes to the beer...
Yeast:
Belgian Wit Ale Yeast WLP400
or
WB06 dry yeast ?
Aerate thoroughly and pitch at 20º
Carbonation:
3vol.
A little more than usual but nothing too crazy, I'm using regular "long-neck" brown bottles (4pines, kosciuszko, lord nelson, feral).
Dextrose or table sugar? I have both. They told me dextrose was better for enhancing the banana flavour I wanted for my german wheat beer but I don't know what's better for this one if there's any difference... maybe it's faster?
I'm only making 30 (33cl) bottles, so I'm using my modified-syringe-as-measurement-scoop method for calculating the exact priming sugar quantity for each bottle. Let's see how the weissbier turns out, but I think this way is very precise, fast (my girlfriend sanitizes and primes the bottles while I fill and cap them) and I don't need to use another container, clean and sanitize it or expose the beer to open air. If I were making a bigger batch maybe I'd buy a second container and do bulk priming but for 10l...
Cheers!