Weizenstout?

[JKaranka]

Considering brewing a creamy, fruity, roasty, drinkable and powerful bit of a cross between a London stout and a weizenbock. I would usually go more bitter (~55 IBU) but I'll restrain myself to showcase some of the phenols of the yeast. Equally, restraining the wheat malt a tad to make the job easier (I'd have gone for 3.5KG pale to 2.5KG wheat if not).

Not quite sure how much Brown malt I have left (might have to replace some with pale and black), but aiming at 23l of

OG1.070, FG1.014, 30IBU, ~40SRM.

5KG Maris Otter (71%)
1KG Wheat Malt (14%)
0.5KG Brown Malt (7%)
0.5KG Black Patent (7%)

60 minute boil
60 - 25g Perle
15 - 25g Perle

After cooling the wort, pitching Munich Dry Wheat Yeast by Danstar.

[graylion]

I'd go for at least 50% wheat for a Weizen character. A lot of stouts contain a bit of wheat, even in a higher percentage that your recipe and are still proper stouts.

[seymour]

And if you're set on a dry wheat yeast, the Mauri Weiss produces much better phenols than Danstar Munich.

I love the concept though, can't wait to hear how it turns out.

[Fuggled Mind]

I'll be following with interest too. I've often believed it's possible to cross the two types of beer.
Years ago I had a black wheat beer at what used to be my local. I didn't brew in those days and didn't know that much about how wheat beers were made. All I remember was that it was like the smoothest stout I'd ever had. I assume they didn't use a wheat beer yeast.

Cheers

Jason

[graylion]

Schneider have done it:

http://www.ratebeer.com/beer/schneider- ... se/245290/

[Clibit]

I have Mauri Weiss chomping through a stout in the fv atm. No wheat mind. See the brewday thread.