Weizen Recipe

[raven19]

Keen to hear thoughts on this proposed recipe for our second AG (50L double batch) . Taken from Vicbrew 2005 Booklet. Looks ok to me, even if bitterness is low (on a bitter binge at the moment!)

I am planning on putting half of this onto a bed of rasberrys similar to Fourstar's recent effort, for a bit of side by side comparison also.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Weizen
Brewer: brad
Asst Brewer: cam
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 60.94 L
Estimated OG: 1.055 SG
Estimated Color: 3.5 SRM
Estimated IBU: 13.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Wheat Malt, Ger (2.0 SRM) Grain 47.24 %
5.20 kg Pilsner (2 Row) UK (1.0 SRM) Grain 40.94 %
0.60 kg Barley, Flaked (1.7 SRM) Grain 4.72 %
0.50 kg Vienna Malt (3.5 SRM) Grain 3.94 %
0.40 kg Wheat, Torrified (1.7 SRM) Grain 3.15 %
10.16 gm Hallertauer [4.80 %] (75 min) Hops 2.4 IBU
46.73 gm Fuggles [4.50 %] (75 min) Hops 10.4 IBU
10.16 gm Hallertauer [4.80 %] (15 min) Hops 1.1 IBU
4.00 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.70 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 33.12 L of water at 76.5 C 67.8 C

 

[Muggus]

Are trying to get rid of the unmalted wheat and barley?
Generally not traditional weizen ingredients, though I can't see them doing any harm. Should give a very nice silky smooth body.
13.9 IBU does seem a bit low, particularly at higher mash temps. Slight bit over 15 would be idea.

 

[Cocko]

Hey Rav,

Are you thinkin any additives, coriander or orange peel etc... Besides the rasberry's, or are you keeping it clean for that reason?

I am not saying any better, I am just designing my first Hefe and am taking all the input I can get...

Cheers

 

[enoch]

The grain bill does look a bit busy. Keep it simple.
A 60:40 Wheat malt : Barley Malt mix is all you really need with bittering of ~15-20 IBU.
Obviously no coriander etc in a weizen but I would love to try one on raspberrys one day.

 

[raven19]

Thanks all for the suggestions.

I have viewed a few similar ones here on the database with very simple grain bills, my partner brewer is keen on this one though. I may have to try and twist his arm!

Basicly my portion of the beer shall be splilt into two - half as is, the other half racked onto rasberry's in the secondary. Fourstar swears by it, and I cant wait to give it a go.

No plans for other additives at this stage. I am not necessarily looking to eliminate the specialy grains, but I shall take on board the suggestions of it being a bit 'busy'.

Plan on brewing this in 2 weeks dependant on weekend availability.

If you have any other suggestions/thoughts, they are most welcome.

Beers!

 

[Kleiny]

Rav

Looks like a great recipe if you are looking at a hefeweizen or almost a wit but without a sour note. I think the torrified wheat and flaked barley will give it a haze or yeast look.

Weihenstephan is one of my fav yeast and if you femrent around 20-22C it will give great wheat flavours like clove.

My weizens are very simple malt bills and really show the fermentation flavour's.

Good luck
Kliny

 

[Fourstar]

Hey mate,

Drop the Flaked Barley and torrefied as you aint making a wit. You can up the Vienna with the remainder.

If you want it to be more orange like (like schneider weisse) you can either do a 50/50 pils/wheat or vienna/wheat and add a touch of carafa special II (like 1/2 a percent.) just to add a slight hue of colour at that level it would add no flavour. the colours and flavour will be different with vienna or pils so chose wisely!

Que Les the Weizguy......

 

[Rob C]

I Currently have Docs Weizen fermenting, Nice and simple brew shall hopefully see what its like in a weeks time.

http://www.aussiehomebrewer.com/forum/inde...&recipe=473

Cheers
Rob

 

[3G]

Hi Raven
Vienna will be fine, id lose the flaked barley
You could try a Ferulic acid rest at 44 degrees to get a bit more clove and less banana.
Also underpitching is acceptable in a weizen and pitch lower than 22 and let it rise to the fermentation temp.

 

[HoppingMad]

Hey mate,

Drop the Flaked Barley and torrefied as you aint making a wit. You can up the Vienna with the remainder.

If you want it to be more orange like (like schneider weisse) you can either do a 50/50 pils/wheat or vienna/wheat and add a touch of carafa special II (like 1/2 a percent.) just to add a slight hue of colour at that level it would add no flavour. the colours and flavour will be different with vienna or pils so chose wisely!

Que Les the Weizguy......

+1 for the comments above. Weizen (German) & Wit (Belgian) are two different styles. The flaked and torrified is perfect for when you are making Wit - like Hoegaarden clones etc. If you're wanting to do a weizen true to style you don't need that stuff. The comments about using corriander and orange peel should only be in a wit beer (although seen plenty of people doing their own thing - but if you're a stickler for style).

Weihanstephaner yeast will give you plenty of banana ester if brewed in the higher range. More clove if you go lower.

But Les the Weizguy is the guru here on Weizen beer and would have brewed more of them than any of us.

Hopper.

 

[Ronin]

You can up the Vienna with the remainder.

I agree, one of the best weizen's I've made to date was 60% wheat, 20% pilsner and 20% vienna with 3068. I wasn't sure if it would work but it did, quite well.

 

[raven19]

Thanks all for your input on this Weizen Recipe.

This is the revised recipe we are looking at, probably with some aroma hops at flameout. Gone a much simpler grain bill, which I was originally in favour of, but my brewing mate thought otherwise until I talked him around (along with all your great comments generall recommending a simpler grain bill)

Brewing on what will be a "Good" Friday.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cam's Wit1
Brewer: Brad
Asst Brewer: Cam
Style: Witbier
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 55.00 L
Boil Size: 69.55 L
Estimated OG: 1.049 SG
Estimated Color: 3.5 SRM
Estimated IBU: 12.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.40 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 50.00 %
6.40 kg Wheat, Flaked (1.6 SRM) Grain 50.00 %
70.00 gm Tettnang [4.10 %] (60 min) Hops 12.8 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.80 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 33.38 L of water at 74.4 C 67.8 C
10 min Mash Out Add 18.69 L of water at 91.5 C 75.6 C

 

[geoffi]

I'd recommend against the aroma hops. Just not necessary. The yeast provides the aromas.

Apart from that, it looks good. There's no need to overly complicate these beers. Wheat, Pilsner, low bitterness with noble hops, appropriate yeast, and you are on your way to Weizen heaven.

 

[Stuster]

I'd definitely go with malted wheat rather than flaked.

 

[geoffi]

I'd definitely go with malted wheat rather than flaked.

Oh yes. Didn't notice that one.

Definitely go with malted wheat.

 

[raven19]

Oh yes. Didn't notice that one.

Definitely go with malted wheat.

Thanks for that pointer! Recipe adjusted accordingly.

Any thoughts on protein rests temperatures and time periods? (We were thinking around 50 deg for 30 min, then raise to 67 for 30 mins, then mash out with fly sparge)

 

[geoffi]

I usually do a step mash with these. About 20 mins @ 50c, 30 mins @ 60c, 30 mins @ 70c.

I don't know if this makes that much difference, but I've had good results. Mind you one of the best I've ever tasted was 50/50 JW Wheat/JW Pilsner, single infusion @ 66c, so whether all the fart-arsing is worth it is a moot point.

 

[3G]

Hi Brad,

Id do a 42 degree rest for 10 mins then up to 64 for 60mins then mash out and definatley malted wheat. Hops look good.
Also style says wit, you want to make a weizen. Wit is a different beer, prob a typo.
Cheers

Gregg J

 

[Kai]

The grain bill does look a bit busy. Keep it simple.

Agreed, and the updated recipe looks good. However, I think the most critical point of a hefe is nailing the fermentation conditions. I reckon you can make a great and a shit hefe on the same grist & bill if your ferment is different.

 

[3G]

Agree Kai, pitch at 12 and ferment at 18