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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through November 08, 2005 * Hefeweizen with Pale Malt or Pils? < Previous Next >

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Tim Polster
Member
Username: Bassman

Post Number: 162
Registered: 11-2004
Posted From: 69.149.61.146
Posted on Wednesday, November 02, 2005 - 02:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hello,

I was just wondering if anybody had made Bavarian Hefeweizen with pale malt or with pils malt.

Did you notice a difference between the two?

My LHBS advised that he thought the pale malt would be a bit maltier.

This is all I have used, but would like to get as close as possible to the original beers.

Should I go with pils?

I would like to get as much of the "funky" flavors in the hefeweizen style as possible.

Thanks
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1438
Registered: 04-2003
Posted From: 24.61.120.214
Posted on Wednesday, November 02, 2005 - 03:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Now,

Weiss beers are traditionally made with Pale malt.

-Scott
 

Tim Polster
Member
Username: Bassman

Post Number: 163
Registered: 11-2004
Posted From: 69.149.47.106
Posted on Wednesday, November 02, 2005 - 03:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Your right, I will go with the pils.

But, I am interested in any percieved differences from brewing experience if anybody has them.

Thanks
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1439
Registered: 04-2003
Posted From: 24.61.120.214
Posted on Wednesday, November 02, 2005 - 03:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi,

I have used both Pilsen Malt, 6Row and pale malt and a combination of the two/three together in weiss beers.

Pilsen malt in my opinion is a little too mild for a wheat beer. It smooths everything out too much and many of the flavors and bready taste that I like in weiss beers does not come through.

I prefer the Pale, 6Row and/or combo of the two. I really like how the flavors blend together with the wheat.

I am also a big fan of the 3333 wheat beer yeast strain. It is a little more of a balanced yeast that produces a nice even mix of banana and clove instead of an over powering banana and/or clove.

I have found that my BUD swilling neighbors and friends prefer the Wheat beers made with Pilsen Malt.

No matter which way you go I would suggest Weyermann or Dingemans malt wise.

Mittlefru and Tetts too.

Post you recipe...

-Scott
 

Beertracker
Advanced Member
Username: Beertracker

Post Number: 921
Registered: 03-2002
Posted From: 72.16.21.151
Posted on Wednesday, November 02, 2005 - 03:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I prefer using Pils vs. Pale, but I have a bunch of BMC swillers for friends and I prefer to drink Kristall-weizen. I know it's sacrilege, but there you have it!
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Brandon Dachel
Senior Member
Username: Brandon

Post Number: 1695
Registered: 03-2002
Posted From: 136.182.2.221
Posted on Wednesday, November 02, 2005 - 04:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've done both. I've never drank them side by side but I never noticed the difference. I really doubt that it matters much.
 

Tim Polster
Member
Username: Bassman

Post Number: 164
Registered: 11-2004
Posted From: 68.93.123.180
Posted on Wednesday, November 02, 2005 - 04:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Skotrat mentioned the bready flavor of pils malt.

I would like this in my hefeweizen as well.

Maybe I could throw in a pinch of biscuit malt for that bready taste?

I am also trying to decide what percentage of wheat to use.

I had read here and in Eric Warner's book that using less wheat actually increased the phenol flavors.

So I am thinking of:

40% wheat
30% pale malt
20% pils malt
10% Munich malt
Tettnag hops
Cl-920 yeast

Along with a bit of acid malt & maybe some biscuit.
 

Guy C
Intermediate Member
Username: Ipaguy

Post Number: 344
Registered: 09-2003
Posted From: 24.6.136.251
Posted on Wednesday, November 02, 2005 - 06:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I interpreted Skot's post as the pils malt did not contribute to a bready taste.
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1442
Registered: 04-2003
Posted From: 24.61.120.214
Posted on Wednesday, November 02, 2005 - 07:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi,

Guy is correct. That is what I meant.

Sorry if I was cryptic

-Scott
 

Tim Polster
Member
Username: Bassman

Post Number: 165
Registered: 11-2004
Posted From: 69.149.62.136
Posted on Wednesday, November 02, 2005 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That is how I read it as well, so I thought of a small addition of biscuit malt for some bready taste.

Any other ideas for a slight bready taste?
 

Hophead
Senior Member
Username: Hophead

Post Number: 1786
Registered: 03-2002
Posted From: 167.4.1.38
Posted on Wednesday, November 02, 2005 - 09:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tim, you may be dyslexic... :-)

50% wheat
45% pale
5% biscuit

Try to stick with 50% wheat (phenols are more related to the yeast and ferment...).
 

Tim Polster
Member
Username: Bassman

Post Number: 166
Registered: 11-2004
Posted From: 68.95.253.64
Posted on Wednesday, November 02, 2005 - 10:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just caught what what you are alluding to.

Sorry, but I thought in Germany pale malt is pilsner malt.

I was under the impression that pale malt was more of an English malt.

Whatever, I guess I will stick to the pale malt, but the pale malt I have access to is Hugh Baird, which I think is an English malt.

What malt do the Bavarians use?