Style Of The Week 13/9/06 - Weizen

[tangent]

This evaporated pretty quickly.

Fermentables
Ingredient Amount % When
Galaxy 3.00 kg 54.5 % In Mash/Steeped
German Wheat Malt 2.50 kg 45.5 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
US Cascade 4.8 17 g Pelletized Hops 50 Min From End
NZ Pacific Hallertau 5.8 16 g Bagged Whole Hops 20 Min From End

Yeast
Wyeast 3333-German Wheat

 

[DJR]

This is going to be my next brew.

2.5kg wheat malt
1.75kg pilsner malt
0.5kg dark munich
0.25kg caramalt (for some sweetness?)

12IBU with saphir hops and 0.5g/L at 10min for a little aroma

wyeast 3056

How does that sound?

Its the first AG and the second wheat ive ever brewed!

mmmm saphir hops. I think they'd be a great choice in a weizen, a faint spiciness. Tasting great in the Kolsch i've got going at the moment.

All this talk of weizens is making me want to brew one! Damn these style of the week posts. :super:

 

[Voosher]

Not that I've brewed one yet, but I will, I promise. Dunkels are the ultimate target.
My thoughts are that Weizen's should make a good summer brewed brew as they can generally ferment a little warmer than most, if not all, of my ales.

1 question. I planned to start with Wyeast 3068 but some posts here imply it can be a touch tempermental. In what way?

 

[hockadays]

I've used the wyeast 3638 quite a few times and it gives a good balance of banana and fruit. I pitch and run at 16deg and 18deg. I've tried the acid rest and the 30 rule to get good cloves but didn't notice a huge difference with this yeast. The latest one in the secondary I've done with hersbrucker and saaz and it tastes good from the fermenter.

Its a good beer to turn around empty kegs quickly...
One of my favs..

hockman..

 

[Whistlingjack]

I'd like to add, as quoted on this board, "grain to brain in ten days"

The best hefeweizen is fresh.

 

[Weizguy]

Not that I've brewed one yet, but I will, I promise. Dunkels are the ultimate target.
My thoughts are that Weizen's should make a good summer brewed brew as they can generally ferment a little warmer than most, if not all, of my ales.

1 question. I planned to start with Wyeast 3068 but some posts here imply it can be a touch tempermental. In what way?

Voosher,
The W3068 is temperamental in that I have found it to be difficult to get enough banana flavours. Haven't had too much trouble with the phenolics. After reading my brew notes and listening to the Jamil broadcast, I'm thinking that the culture may need to be really active at pitching. More beers to brew, to check this out.

Maybe the 30 degree rule is important. We'll see with my next weizen. Just need to get the rauchbier lagered and out of my fridge first.

BTW, Ash in Perth, your recipe looks like a Dunkelweizen (with that dark Munich), and prob doesn't need the caramalt. Give it a run, and let us know how it goes.

Seth

 

[Mr Bond]

The W3068 is temperamental in that I have found it to be difficult to get enough banana flavours. Haven't had too much trouble with the phenolics.


Seth

I'll second that,I even threw it AT a Coopers PA can with some DME and dex(as an experiment),and it came out with a big phenolic character that overode even the extract twang of a budget K'nK.
After using 3333 I can't see myself going back.

 

[jimmy01]

I've been hooked on Hefe Weizen since I tasted my first Maisels,which remains my favourite wheaty treat. I also love the Scheinider range, closely followed by the Weihenstephaner Original.

Haven't nailed making one yet. Can get the tangy wheat taste but can't get the fruity flavours to go with it. Sounds like time to source a better yeast. Thanks to all those who contributed to the discussion on yeasts for this style.

Has anyone tried culturing from a bottle or 2 of Weihenstephaner?

Cheers

 

[warrenlw63]

I've been hooked on Hefe Weizen since I tasted my first Maisels

Mmmmm.... Maisels. :beer:

Warren -

 

[Duff]

How do you achieve the slight tang/tartness? Types of wheat? Yeast? Acidulated?

 

[Voosher]

Voosher,
The W3068 is temperamental in that I have found it to be difficult to get enough banana flavours. Haven't had too much trouble with the phenolics. After reading my brew notes and listening to the Jamil broadcast, I'm thinking that the culture may need to be really active at pitching. More beers to brew, to check this out.

Maybe the 30 degree rule is important. We'll see with my next weizen. Just need to get the rauchbier lagered and out of my fridge first.

Seth

Thanks Seth.
I can probably live with that to start with.

I'll second that,I even threw it AT a Coopers PA can with some DME and dex(as an experiment),and it came out with a big phenolic character that overode even the extract twang of a budget K'nK.
After using 3333 I can't see myself going back.

Brewing's a funny old caper. I used the 3333 almost 2 years ago and I wasn't that happy with the results. On reflection I probably brewed it too cool and it was all extract.
It looks like I may owe it a return visit.

Cheers.

 

[Snow]

Duff,

even though it's been "pooh poohed" by the style nazis above, I use raw wheat to achieve the "tang"! Works a treat and won me some medals as well B)

Cheers - Snow.

How do you achieve the slight tang/tartness? Types of wheat? Yeast? Acidulated?

 

[Batz]

The Beer Purity Law, Reinheitsgebot, was introduced in part to prevent the brewing of wheat beer. Cheers
MAH

And a bloody good idea as well !

Batz

 

[Whistlingjack]

GERMANY'S PURITY LAW

--------------------------------------------------------------------------------
Following is an English translation of the Reinheitsgebot (German Purity Law) adopted in 1516, the oldest provision still enforced to protect the consumer. This is taken from the article "History of German Brewing" by Karl J. Eden, published in 'zymurgy' magazine, Vol. 16, No. 4 Special 1993.
--------------------------------------------------------------------------------
"We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer:
"From Michaelmas to Georgi, the price for one Mass [Bavarian Liter 1,069] or one Kopf [bowl-shaped container for fluids, not quite one Mass], is not to exceed one Pfennig Munich value, and

"From Georgi to Michaelmas, the Mass shall not be sold for more than two Pfennig of the same value, the Kopf not more than three Heller [Heller usually one-half Pfennig].

"If this not be adhered to, the punishment stated below shall be administered.

"Should any person brew, or otherwise have, other beer than March beer, it is not to be sold any higher than one Pfennig per Mass.

"Furthermore, we wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities' confiscating such barrels of beer, without fail.

"Should, however, an innkeeper in the country, city or markets buy two or three pails of beer (containing 60 Mass) and sell it again to the common peasantry, he alone shall be permitted to charge one Heller more for the Mass of the Kopf, than mentioned above. Furthermore, should there arise a scarcity and subsequent price increase of the barley (also considering that the times of harvest differ, due to location), WE, the Bavarian Duchy, shall have the right to order curtailments for the good of all concerned."

 

[Borret]

The Beer Purity Law, Reinheitsgebot, was introduced in part to prevent the brewing of wheat beer. Cheers
MAH

And a bloody good idea as well !

Batz

:lol: :lol: :lol:

 

[warrenlw63]

I use raw wheat to achieve the "tang"! Works a treat and won me some medals as well B)

I use this. :beerbang:

Warren -

 

[Duff]

Duff,

even though it's been "pooh poohed" by the style nazis above, I use raw wheat to achieve the "tang"! Works a treat and won me some medals as well B)

Cheers - Snow.

How do you achieve the slight tang/tartness? Types of wheat? Yeast? Acidulated?

:lol:

Cheers Snow, I'll give that a go.

 

[BlueJ]

I haven't had the Maisels but my No.1 is the Schneider Weisse Hefeweizen (but too expensive) and No.2 is the Weihenstephaner Hefeweizen and Dunkelweizen. The Aventinus is good and a bit unusual with that prominent vanilla taste.

We made a Dunkelweizen from the ESB wheat fresh wort kit with the addition of some steeped cara, munich and another malt (can't remember exactly). G&G gave us the recipe. We used Wyeast 3056 and added some Saaz hops 20/20.

We are drinking it now, and it is an OK beer but it is nowhere near the Aventinus or Weihenstephaner Dunkelweizen in intensity.

 

[Stuster]

An article on wheat beers from All about beer magazine, departing from here.

Snow, good tip that I'll be using. :super:

 

[Kai]

Has anyone tried culturing from a bottle or 2 of Weihenstephaner?

Nopel, but I have cultured from Schneider Edel Weisse with definite success.