German style weissbier - flaked wheat?

[Kev888]

I normally brew british-type ales, but am heading towards making my very first wheat beer and after some thought (and tasty research..) have settled on a German/Bavarian style Weissbier or Hefeweizen.

If I understand correctly it should really be malted wheat for this style - is this correct, and would it taste notably different to use flaked wheat instead? Just that I'm struggling to find wheat-malt in any local HB shops so it would be a bit easier to get flaked if its similar.

Also would either (or both) types really benefit from a protein rest or could i get away with the usual single infusion?

Many thanks,
Kev

[Bribie]

The reason they don't use flaked wheat in Germany is because of the Reinheitsgebot tradition - however whilst I have used flaked wheat in a few ales I'm not sure how much it would differ from wheat malt in the eventual 'washup'. To me hefes and kristallweizens have a bit of an acidic taste that may derive from the malted wheat. They remind me slightly of a ginger beer without the ginger if you follow. So using flaked wheat might make them more "bready" in taste.

What base malt are you going to use? Weyermann malts can convert up to 30% of adjuncts. UK malts such as Bairds or Simpsons can only do around 12% IIRC which may limit you. Personally I've never done a protein rest as modern malts aren't "designed" for one - Weyermann malts particularly lend themselves to infusion mashing as I believe not many German breweries still do decoctions. (Was talking to the Weyermann guy Thomas who did a lecture tour of NZ / Australia last year)

Edit: the Braukaiser http://braukaiser.com/wiki/index.php/Braukaiser.comsite may have some hints - especially with the mashing schedules (see Hochkurz Mash - quite easy)

[clogwog]

Use malted wheat for your Bavarian wheat beers.
You really only need to use Wheat Malt and Pils Malt. Minimum 50% wheat, the rest Pils.

And I think a single infusion works best, based on my results, and no matter what others say.
I've done decoctions, I've done acid rests, I've done protein rests, and the best result I got was a single infusion mash at 65ºC, fermented at 17.5ºC with WY3068.

Save your flaked wheat for Belgian Wits or other recipes calling for unmalted wheat.

[dave-o]

Flaked wheat will IMO give noticably different results to malted wheat.

[Kev888]

Many thanks indeed chaps - thats really very helpful, I'll just have to get some wheat malt in then. I take the point about the limitations on what the pale malt can convert too - looks like malted wheat would be much easier in that respect as well. If i'm getting that I'll probably go the whole hog and get proper pils too. Damn the size of my letter box!

Thanks again,
Kev

[Gricey]

Hefe! Hefe! Hefe! Hefe! Hefe!

I love WLP300

[Kev888]

Haha!

Yes i asked about yeast on the yeast board too, and wlp300 seems to be the answer there - though again I'd been hoping for something more letterbox friendly. Well I guess the grain can be left in the wheelie bin or something, and I'll saw a bigger slot in my door for the yeast.

Cheers
kev

[simco999]

I buy my Wheat Malt online - you can offset the delivery charges by ordering loads.

Mwahahahahahahaha.

[Kev888]

Yes indeed - I get most of my malt that way now, placing a fairly hefty order when I'm going to be on leave.. But I can't take deliveries at work (I tried and it appears sacks of grain are a bit too noticable ) so its more awkward shopping mail-order between hols. However, if malted wheat is what it takes then thats what I'll get

Cheers
Kev