Maris Otter In A Wheat?

[mje1980]

Anybody used MO in a wheat??. Is it a good idea or not??. Im not a style nazi, i just want a wheat, but i just bought a bag of MO. Like to hear your thoughts. I plan to use a wheat yeast, probably 3068

 

[geoffi]

Why not give it a go? MO has a pretty full-on ale flavour, but what the hell, you might come up with a new style.

What's the yeast? I suppose the heavy MO taste might conflict with the flavours of a Bavarian Hefeweizen yeast. But then again, suck it and see.

(BTW, I have a fair bit of pils malt if you decide to go trad.)

 

[mje1980]

Why not give it a go? MO has a pretty full-on ale flavour, but what the hell, you might come up with a new style.

What's the yeast? I suppose the heavy MO taste might conflict with the flavours of a Bavarian Hefeweizen yeast. But then again, suck it and see.

(BTW, I have a fair bit of pils malt if you decide to go trad.)

I had some weihenstephan weizen yeast, im sure its number is 3068, but i could be wrong. I made an awesome wheat with it a long time ago, it was a very simple recipe and it was just soooo drinkable. I should still have a sample, although i'll have to step it up once or twice. Geoff, i'll probably just give it a go, im just seeing if anyone else has tried it. If i have a sample and it fires , i'll give you some slurry mate, as i remember the flavour was pretty, um, distinct, especially 2 days after kegging. It was definately best fresh.

 

[Stuster]

Never done it, but I think it should be good. The Wig and Pen does an Amber Hefeweizen which I thought was very tasty, so I'd have thought MO would go well in a weizen.

 

[geoffi]

Sounds good. One thing occurs to me. Thought about trying a Dunkelweizen? You normally use a lot of Munich in those to bump up the maltiness and add colour, so maybe the MO would work out well.

 

[Tony]

I recon it would be tops!

I like to use MO as a 100% malt in a pale ale, its so nice.

The malt profile would lift a wheat rather well i think.

cheers

 

[randyrob]

did this eventuate?

 

[tangent]

should be long down the pisser by now.
i wonder what percentages he used?
i like to lean heavy on the what side of things

 

[Kai]

Bit slow on the uptake here, but I think it might be useful if you find your wheats lack in maltiness slightly. Mine sometimes do because I like to brew them down around 1.040 to make them nice summer quaffers.

 

[tangent]

i was thinking something like 30% MO would balance with the wheat. well, a session beer at the least.

 

[Mr Bond]

It's certainly an interesting prospect..........and one i will try this summer.

My thoughts are 60/40 wheat/MO as base and say 5% caramunich II.
wy 3868.

May just end up in schnieder territory,either way it sound yummy.

 

[tangent]

i'm against cara in a wheat but WTF

 

[Mr Bond]

i'm against cara in a wheat but WTF

wow, even the good DR G uses some in a schnieder clone Here ,sure you can't be convinced?

 

[tangent]

i know, i was quizzing him on some carapils in an oktoberfest today
i just keep getting better beers with stuff like munich and melanoidin, than carathis and carathat
now they are lessons gleaned from the good Doctor as well Mr.Bond.