Wheatbeer advice

[tim_n]

Hi

I'm currently building an eBIAB system with the help of many different people. It's using a 70ltr pot with a 5.5kw element.

One of my favourite beers is the german wheatbeer - I've been trawling for recipes and ideally I'd like to buy the ingredients all from one place, but most recipes seem to have unfavourable comments etc.

Is there a 'simple' recipe for BIAB for a dunkelweisse? Preferably without needing a decoction mash and can anyone point me in the direction of where to get all these specialty type grains and yeasts?

Or am I biting off more than I can chew for my first ever AG brew? I've been doing kits for about 10 years or so...

[Rookie]

Hi

I'm currently building an eBIAB system with the help of many different people. It's using a 70ltr pot with a 5.5kw element.

One of my favourite beers is the german wheatbeer - I've been trawling for recipes and ideally I'd like to buy the ingredients all from one place, but most recipes seem to have unfavourable comments etc.

Is there a 'simple' recipe for BIAB for a dunkelweisse? Preferably without needing a decoction mash and can anyone point me in the direction of where to get all these specialty type grains and yeasts?

Or am I biting off more than I can chew for my first ever AG brew? I've been doing kits for about 10 years or so...

It's hard to tell you where to look for stuff if we don't know where you are.

[tim_n]

A good point! UK!

[jaroporter]

ordering online is usually a good bet as you can get the liquid yeast that is so good for this style - wlp300 or wyeast 3068. the malt miller is a good place as he does the white labs 300 yeast and the german weyermann malts (munich i & ii, wheat, etc.).

if you're doing BIAB then you can still do a step mash without needing to decoct. a protein rest (15min) at 55C, sacch. (1hr) 65C and mash out at 75C would be appropriate.

[tim_n]

Still all a bit new to me.

I can't easily heat with the bag as I don't have a false bottom and the element will probably come into contact with the bag. is it best to let it rest, pull the bag up, heat, off, put the bag down, etc?

[jaroporter]

if you can hold the bag off the element while heating then that's great. i use gas when i BIAB and just stir the grain while heating leaving the bag in place, so i don't know about bag contact with elements sorry. maybe you got something in your kitchen for a makeshift false bottom? to be fair, a step mash isn't essential. many do well with a regular mash at ~66C. weissbier is all about the yeast flavours, so if you splash out on the wlp300 / wyeast3068 and are careful with the fermentation you'll do well.

[tim_n]

I've been looking and have ordered stuff for this:

http://www.brewtoad.com/recipes/weissbier-dunkel

What do I need to do to adapt to a BIAB? Anything I can do about the colour/complexity mentioned?