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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through June 28, 2004 * Wheat recipe help < Previous Next >

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robert rulmyr
Intermediate Member
Username: Wacobob

Post Number: 304
Registered: 02-2003
Posted on Friday, June 25, 2004 - 04:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My goal is something close to St. Arnold's Kristall Weizen, website says 1.049, 18IBUs, Perle bittering, a bit of Liberty hops in finish.
I really like the wheat flavor in this beer.

I don't have Liberty Hops, I do have Saaz, Goldings, and Amarillo. Which finishing hops? I know it's not crucial, I won't use much. I want to taste wheat. TIA.

WacoBob
 

Chris Smedley
Member
Username: Lookitschris

Post Number: 226
Registered: 03-2003
Posted on Friday, June 25, 2004 - 05:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Use Saaz to finish. Liberty is my favorite finishing hop but Saaz are pretty close in flavor/aroma and you shouldn't even be able to taste the difference with the small quantities used in a Weissbier.
 

Brandon Dachel
Senior Member
Username: Brandon

Post Number: 1078
Registered: 03-2002
Posted on Friday, June 25, 2004 - 08:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> I want to taste wheat.

I'd recommend using malted wheat. 60%.
 

Adam W
Intermediate Member
Username: Adam_w

Post Number: 264
Registered: 03-2003
Posted on Friday, June 25, 2004 - 09:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you're going to use finishing hops use the Saaz. However, for a hefeweizen you don't really need finishing hops cause the aroma is all about the yeast.

I just made a 60/40% (wheat/pils malt) the other day. One of my favorite easy drinking beers. Make sure you're grainbed isn't too deep however, or else you'll be waiting all day long for the run-off.....
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 325
Registered: 03-2003
Posted on Friday, June 25, 2004 - 11:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just wanted to mention a data point.........

<My goal is something close to St. Arnold's <Kristall Weizen

A kristall Weizen is by style a filtered wheat beer. Most are very cyrstal clear hence the name. If you have the means to filter then do but only for this style of wheat beer.

Personally I think it would taste better unfiltered though.

greg
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 326
Registered: 03-2003
Posted on Friday, June 25, 2004 - 11:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just wanted to mention a data point.........

<My goal is something close to St. Arnold's <Kristall Weizen

A kristall Weizen is by style a filtered wheat beer. Most are very cyrstal clear hence the name. If you have the means to filter then do but only for this style of wheat beer.

Personally I think it would taste better unfiltered though.

greg
 

Chad Dickinson
Intermediate Member
Username: Icehouse

Post Number: 261
Registered: 02-2003
Posted on Saturday, June 26, 2004 - 02:59 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just did a really interesting experiment with wheat... 11 Gallon Batch, 11# 2 Row, 2.5# wheat, 2.5 # minute rice, 1 # crystal 40L.

Hopped it to 15 IBU's, and also added Raspbery flavoring to half of it. I can't wait to try it! I just secondaried it today. I wanted something really light in flavor, but a little bit of color.
 

robert rulmyr
Intermediate Member
Username: Wacobob

Post Number: 305
Registered: 02-2003
Posted on Saturday, June 26, 2004 - 12:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I will not filter! I just liked the wheat flavor in that beer. I'll do about 50% wheat malt.
Chad, I'm thinking of doing the same thing with half of my 10 gallons.
 

Joe Alf
Member
Username: Joea

Post Number: 158
Registered: 08-2003
Posted on Saturday, June 26, 2004 - 02:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was not happy with the flavor of the rasberry extract from my LHBS,it probably was old and I wanted it to improve a lesser brew but just a word of caution, maybe taste it in a tea or something first. I don't think I'll ever add an extract again.Puree,concentrate or even preserves sounds good though.A very experienced brewer in our club gets good results from preserves.
 

Chad Dickinson
Intermediate Member
Username: Icehouse

Post Number: 263
Registered: 02-2003
Posted on Saturday, June 26, 2004 - 02:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The stuff I bought was LD Carlson, from my LHBS. I hope it turns out ok. You've got me a bit worried now Joe. I was trying to be cheap, if I don't like this, guess I'll have to spring for the puree next time, or the preserves.

Just a word of advice though, I'd definitely have some oat or rice hulls around, and add it to the mash. I recently did a hefeweizen, and ended up having to recirculate, and add oat hulls. Got stuck. Used 55% Wheat malt, 45% 2 row.
 

Brandon Dachel
Senior Member
Username: Brandon

Post Number: 1081
Registered: 03-2002
Posted on Saturday, June 26, 2004 - 03:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> However, for a hefeweizen you don't really need
> finishing hops cause the aroma is all about the
> yeast.

I agree with this *but* I've recently started doing very small late additions...mostly for flavor. While this style is not about hop flavor/aroma, my impressions of my own beer have been that without *some* later addition the beer is a little lacking. You can taste the yeast, the wheat and sense the light amount of bitterness but there was something missing...for me it was a very small amount (1/4 or so oz) of Perle or Tett or Herz.
 

Brandon Dachel
Senior Member
Username: Brandon

Post Number: 1082
Registered: 03-2002
Posted on Saturday, June 26, 2004 - 03:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> Just a word of advice though, I'd definitely
> have some oat or rice hulls around, and add it
> to the mash

Don't fear the wheat. *I* have no problems running off wheat. I've had exactly two batches get completely stuck - a stout (no oats) and a wheat beer. So based on only those two datapoints it must be malted barley that causes a set mash.