First go at a traditional German Weissbier

Discussion in 'Recipes for Feedback' started by LlewellynBrewHaus, Oct 6, 2018.

  1. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    Hello good people,
    As a background for recipe, my family had been hosting a exchange student from northern German and I have promised him we would try to brew weissbier during his stay with us. His favorite is Erdinger and from I’ve been able to find from the web and other sources I’ve come up with this :
    https://www.brewersfriend.com/homebrew/recipe/view/711844/rautinger
    ^ don’t be gentle with feedback ... i don’t have feelbads :)
     
  2. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,756
    Likes Received:
    2,984
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    This is the best I can without putting real work into criticizing anything.
    [​IMG]
     
  3. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
  4. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,756
    Likes Received:
    2,984
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    I have no idea, I just wanted to be harshly critical for you.
     
  5. Mark D Pirate

    Mark D Pirate Well-Known Member

    Joined:
    Aug 21, 2016
    Messages:
    1,887
    Likes Received:
    1,280
    Trophy Points:
    113
    Occupation:
    Master carpenter , all round good guy
    Location:
    Radelaide SA , Australia
    Looks good to me, mash will be sticky.

    Ferulic rest is a good idea, should turn out tasty
     
  6. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,476
    Likes Received:
    2,694
    Trophy Points:
    113
    Location:
    Austin, Texas
    -Definitely add rice hulls!! ;)
    -Others might have better ideas about actual decoction schedule - seems to me that a single decoction might be more useful later in the mash.
    -The percentage of wheat malt is usually higher than the percentage of Pilsner and your percentage of unmalted wheat seems a little high so might cause some trouble with full conversion. I did a Wit with only around 12% unmalted grain and it took forever to convert. Unless you really know what that much unmalted wheat will do, I'd opt to lower that percentage substantially and add in wheat malt to bring the wheat/Pilsner ratio more in line.
    -The Saaz hops are great for most styles, but I think I'd prefer Hallertau or Tettnager in a Hefe. More herbal/floral than the rich spice you get from Saaz...probably go better with the yeast flavors.
     
    LlewellynBrewHaus likes this.
  7. CRUNK

    CRUNK Well-Known Member

    Joined:
    Jan 15, 2017
    Messages:
    899
    Likes Received:
    550
    Trophy Points:
    93
    Gender:
    Male
    Here is my recipe. Screenshot_20181006-044901_BrewersFriendPremium.jpg Screenshot_20181006-044913_BrewersFriendPremium.jpg
     
    thunderwagn likes this.
  8. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
     
  9. White Haus Brews

    White Haus Brews Active Member

    Joined:
    Jun 30, 2018
    Messages:
    251
    Likes Received:
    136
    Trophy Points:
    43
    Occupation:
    Nurse
    Location:
    Santa Cruz Mountains, CA
    I notice your water profile says your SO4 is 110 and Cl is 2, giving you a ratio of around 55:1. You may want to see if you can balance that closer to 2:1 or 1:1 or you might end up a little more bitter/hoppy than you're hoping for.
     
    LlewellynBrewHaus likes this.
  10. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    I hear ya on my water... it’s great for pales and other hoppier species , just haven’t progressed far enough in my home brewery to mess with my water yet .... maybe all hit up DG and cut my house water with 3-4 gallons of distilled or spring water
     
  11. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Good ta see ya back around these parts!
    I just recently started dabbling in my water, more than just a Campden tablet I mean. The new water calcs here make it a bit easier, but just dive in!
     
    LlewellynBrewHaus likes this.
  12. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,476
    Likes Received:
    2,694
    Trophy Points:
    113
    Location:
    Austin, Texas
    @LlewellynBrewHaus , you put your comments into the quote so I can't "reply" to your comments but..

    The hops make sense if you already have a lot on hand. With the decoction I see that you have it listed on place in the "mash type" and at a different step in the notes. Yes, I think a single decoction to get to conversion temp, like you have in the notes is more common than using decoction only to get to protein rest. If I'm remembering right, a small decoction can be pulled to raise to protein temps in a triple decoction with larger ones pulled to get to conversion and mash-out.
     
  13. N0mad

    N0mad Well-Known Member

    Joined:
    Mar 28, 2018
    Messages:
    229
    Likes Received:
    258
    Trophy Points:
    63
    Gender:
    Male
    Occupation:
    Software Engineer
    Location:
    South Texas
    #13 N0mad, Oct 6, 2018
    Last edited: Oct 6, 2018
    Look at this classic recipe Hefe Weissbier, Bavarian Style posted @ Beer Advocate... I followed this and added a single decoction to the mash started fermentation @ 65° and raised it to 68° held it for two weeks... Tasted like a classic Hefe weiss bier... follow @CRUNK's recipe and you cant go wrong... your hop schedule is way to complex for this classic style... if your trying to create something your guest will recognize as a genuine Hefe use "Hallertau Mittelfruh" at 60 minutes and that's it.

    Michael Tonsmeire has a an article over at his The Mad Fermentationist Blog describing the technique he used to brew an All Grain Decocted Hefeweizen and points to Kai's decoction guide as a go to reference...
     
    LlewellynBrewHaus likes this.
  14. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    @NOmad I’m all for simplicity :) I’m switching the hop to hallertau
    @White Haus Brews i cut my water with distilled and adding back 3g CaCl brings my ratio to 50:50 fingers crossed on me performing chemistry lol
    Grains are purchased and packs are smacked bout time to fire up the kettle
     
    White Haus Brews likes this.
  15. CRUNK

    CRUNK Well-Known Member

    Joined:
    Jan 15, 2017
    Messages:
    899
    Likes Received:
    550
    Trophy Points:
    93
    Gender:
    Male
    German folk enjoy wiese bier anytime of the day, but i have heard they really enjoy it in the morning hours due to its mild, smooth, and refreshing taste.
     
  16. White Haus Brews

    White Haus Brews Active Member

    Joined:
    Jun 30, 2018
    Messages:
    251
    Likes Received:
    136
    Trophy Points:
    43
    Occupation:
    Nurse
    Location:
    Santa Cruz Mountains, CA
    Sounds like a great place to start! Good luck with your brew :)
     
  17. KC

    KC Active Member

    Joined:
    Feb 25, 2015
    Messages:
    323
    Likes Received:
    179
    Trophy Points:
    43
    Location:
    NY Capital
    It will considerably drop efficiency but otherwise, it does convert using a multistep mash. I accidentally did a beer with 100% unmalted wheat. Came out way better than I would have expected.
     
  18. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    Evidently wy 3056 don’t mess around 56 hrs post pitch had my batch sitting at 1.009
    Dang ! Performance right up there with my French saison 3711
     
    CRUNK and Trialben like this.
  19. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,453
    Likes Received:
    9,525
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Howd the decoction go there mate! I turned around a strawberry wheat recently in under 2 weeks yep that yeast at higher temp dont take long to rip through the wort. Hope your guest likes it if not more for you:D!
     
  20. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

    Joined:
    Oct 1, 2015
    Messages:
    262
    Likes Received:
    143
    Trophy Points:
    43
    Gender:
    Male
    Location:
    central Iowa
    @Trialben Ben !!!!!! hello southern brother . decoction went off with out a hitch brought my temp from 151 up to 168 for mashout. also gave me a really good bump in my efficiency
     
    Trialben likes this.

Share This Page

arrow_white