Does this look OK for an extract based wheat beer recipe? So far I have just copied recipes from books but this one I did with my evaluation copy of BeerSmith - all I really did was try to keep the OG/FG/IBU/Colour in the range it suggested for the style. Have I chosen the right hops, would I need aroma hops too? Comments much appreciated.
0.45 kg Extra Light Dry Extract
2.98 kg Wheat Liquid Extract
Hallertauer [4.80 %] (60 min)
0.91 oz Orange Peel, Bitter
Weihenstephan Weizen (Wyeast Labs #3068)
OG 1.046
FG 1.011
ABV 4.53
10 IBU
Extract Wheat Beer Recipe
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oblivious
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ashbyp
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Roger
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macleanb
I know you could say this for any beer - but how about doing AG.
The reason I say this is coz I is curently drinking an Extract Wheatbeer very similar to yours (though I did ignore good advice and go 18 IBU which is too much).
The nature of Weisbier seems to be yeast & malt, and the hops are just there for a little balance, if you are having malt as an important flavour - best be great malt flavour. I used JB wheat syrup.
I can just really tell its extract.
Still slips down nice and easy, and I dont need much persuding to open another (several) so enjoy....
ttfn benm
The reason I say this is coz I is curently drinking an Extract Wheatbeer very similar to yours (though I did ignore good advice and go 18 IBU which is too much).
The nature of Weisbier seems to be yeast & malt, and the hops are just there for a little balance, if you are having malt as an important flavour - best be great malt flavour. I used JB wheat syrup.
I can just really tell its extract.
Still slips down nice and easy, and I dont need much persuding to open another (several) so enjoy....
ttfn benm
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ashbyp
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macleanb
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ashbyp
That's interesting... I haven;'t noticed the fabled extract twang but then again I've only done ales and a lager so far. I'll let you know how it goings, will be doing the wheat next weekend.macleanb wrote:I am sure this will be too, I just noticed the "can efect" more on the Weissbier than I have on my other extracts... (ales)
Not normally a fan of wheat beer but I had a couple of pints of Meantime Wheat the other day and it was great - much better than the hoegarten muck I've had in the past.
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Roger
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ashbyp
Yup - just ordered the ingredients from H&G - they didn't have Hallertauer (not did the hopshop or the homebrewshop) so I've gone with Hallertauer Mittlefruh - which I think is a reasonable substitute.
Not sure about the orange peel bitter yet - I'll check the supermarkets as I think you can get this like a ground spice.
I'll let you know how it turns out.
Cheers!
Not sure about the orange peel bitter yet - I'll check the supermarkets as I think you can get this like a ground spice.
I'll let you know how it turns out.
Cheers!
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johnh
Really interested how this turns out.
WRT the orange peel, not so long ago I was talking to the nice lady in my LHBS about orange peel. She suggested that the best way to get a nice orange flavour is to zest an orange or two with a potato peeler and then chop it up finely. Unfortunately for her she talked herself out of a sale but fortunately for me it worked really well...and then I ate the oranges as well
That said, the Weihenstephan is a fabulous yeast and could easily provide enough flavour on it's own, even without the orange.
WRT the orange peel, not so long ago I was talking to the nice lady in my LHBS about orange peel. She suggested that the best way to get a nice orange flavour is to zest an orange or two with a potato peeler and then chop it up finely. Unfortunately for her she talked herself out of a sale but fortunately for me it worked really well...and then I ate the oranges as well
That said, the Weihenstephan is a fabulous yeast and could easily provide enough flavour on it's own, even without the orange.
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ashbyp
Thanks for the tip. I fancy chucking in some different ingredients so the orange will most likely go injohnh wrote:Really interested how this turns out.
WRT the orange peel, not so long ago I was talking to the nice lady in my LHBS about orange peel. She suggested that the best way to get a nice orange flavour is to zest an orange or two with a potato peeler and then chop it up finely. Unfortunately for her she talked herself out of a sale but fortunately for me it worked really well...and then I ate the oranges as well
That said, the Weihenstephan is a fabulous yeast and could easily provide enough flavour on it's own, even without the orange.
The yeast is expensive - but a mate's going to do a wheat at the same time so we get two brews out of it at least.
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ashbyp
So finally this weekend I'll be doing this wheat beer. The Weihenstephan Weizen starter is bubbling away nicely this morning (H&G had to order it so it arrived very fresh, swelled to busting point within a couple of hours of smacking and fermentation kicked off overnight - much better then the other liquid yeasts I've had which haven't swelled after 2 days!).
Any advise for the Weihenstephan Weizen yeast? It'll go in the fermenation fridge at 20C, is there any special handling for this type of yeast?
After it's fermented it's going in bottles....
Any advise for the Weihenstephan Weizen yeast? It'll go in the fermenation fridge at 20C, is there any special handling for this type of yeast?
After it's fermented it's going in bottles....
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Knotty47