| Author |
Message |
    
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: | 
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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: |
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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: |
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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: |
|
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: |
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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: |
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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: |
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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: |
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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: |
|
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: |
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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: |
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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: |
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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? |
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