First Extract Recipe

[tbasten]

Hey Guys,

This is going to be my first Extract Brew today and i wanted to see if i needed to add anything. I did the recipe in Beersmith and had an idea from another recipe however i have modified it to match to Weissbier style. I want it to have good body and a nice hop aroma.

Weissbier

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 6.55 L
Estimated OG: 1.048 SG
Estimated Color: 8.5 SRM
Estimated IBU: 11.3 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
0.50 kg Light Dry Extract (8.0 SRM) Dry Extract 13.2 %
3.00 kg Wheat Liquid Extract (8.0 SRM) Extract 79.0 %
0.25 kg Aromatic Malt (26.0 SRM) Grain 6.6 %
0.05 kg Acid Malt (3.0 SRM) Grain 1.3 %
50.00 gm Hallertauer Hersbrucker [4.00%] (60 min) Hops 7.0 IBU
20.00 gm Hallertauer Hersbrucker [4.00%] (30 min) Hops 2.2 IBU
30.00 gm Hallertauer Hersbrucker [4.00%] (10 min) Hops 1.5 IBU
12.00 gm Saaz [4.00%] (10 min) Hops 0.6 IBU
0.25 kg Malto-Dextrine (Boil 5.0 min) Misc
0.91 oz Coriander Seed (Boil 5.0 min) Misc
0.91 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Mash Schedule: None
Total Grain Weight: 4.54 kg
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[Dazza_devil]

As far as I know you would have to mash the Aromatic and Acidulated Malt with a base malt to convert any starches.
Each to their own but for this style I wouldn't use any Maltodextrin, never was a fan of it in any style for that matter.
I would probably choose W34/70 over the S-189 if using dried yeast. What temp did you intend to ferment it at?
Maybe move your aroma hop addition forward 5 mins for more aroma, it's all a matter of personal choice really.

 

[tbasten]

Thanks for your input. I will be fermenting at around 14c, I use a 2 stage temp controlled fridge so temp isnt an issue. So 5 min hop addition will produce a better aroma yeah? what about hop flavor / mouthfeel?

 

[Dazza_devil]

Thanks for your input. I will be fermenting at around 14c, I use a 2 stage temp controlled fridge so temp isnt an issue. So 5 min hop addition will produce a better aroma yeah? what about hop flavor / mouthfeel?

I don't think it's a matter of a 'better' aroma, it's just the longer you boil it the less it will have. Dry hop it if you want heaps of aroma.
Mouthfeel will depend on what grains you decide to use I would say. With all the extract in the recipe, I don't reckon you will have any problems with body or need the maltodextrin. Others may have different opinions, just my 2c. I've never used S-189 but from reports it attenuates well and good in dry pilsners, lagers etc. I would use a less neutral yeast for this style and get my flavour from my yeast rather than the hops.

 

[tbasten]

Sorry, I should have updated the recipe. I will be using Saflager w-34/70