request for weissbier recipe

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hopit
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request for weissbier recipe

Post by hopit » Sat May 18, 2019 1:21 pm

Hi there,

I am seeking a good recipe for a weissebier. I've got wheat, pale ale, pilsner and vienna malt at the minute, also got some flaked wheat, some Saaz and Hallertauer Mittelfrüher hops, and cross my loof wheat beer yeast, but could get some other stuff before the brewday if required.

Main questions I have are around RO water additions, mash temps and fermentation temps. Last time I did a weisse years ago it was mad on the banana which was nice but some clove would be good too.

Cheers

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chastuck
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Re: request for weissbier recipe

Post by chastuck » Sat May 18, 2019 11:04 pm

Here's one I brewed recently:
Size: 45.42L (post-boil)
Mash Efficiency: 95.0%
Attenuation: 76.0%
Calories: 250 kcal per 500ml

Original Gravity: 1.050 (style range: 1.044 - 1.052)
Terminal Gravity: 1.012 (style range: 1.010 - 1.014)
Colour: 3.1 SRM (6.1 EBC) (style range: 2.0 - 6.0 SRM, 3.9 – 11.8 EBC)
Alcohol: 5.0% (style range: 4.3% - 5.6%)
Bitterness: 13 (style range: 8.0 - 15.0)

Ingredients:
5.0 kg Pale (or White) Wheat Malt - Weyermann if possible (60%)
3.30kg lb Pilsner malt - Weyermann if possible (40%)
500 g Rice hulls (or Oat hulls/husks) - used to prevent stuck sparge
60 g German Hallertau Hops (4.1%) - added during boil, boiled 60 min (12.79 IBU)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
4 packs Wyeast 3068 Weihenstephan Weizen liquid yeast (or an appropriate starter)

Notes:
Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=69
3.13 L/kg mash thickness. Single infusion mash at 66.7C for 90 mins. Mashout to 76C.
60-90 min fly sparge with ~6 pH water. Collect 56.40 litres in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 17C and aerate well. Ferment at 17C until complete. (Jamil Zainasheff gives some good advice on fermentation temperature for Wyeast 3068 from his Brewing Classic Styles book which I follow: Ferment at 17C. It's just below the recommended 18 -24CF range but it works great and produces a really clean tasting beer with a nice balance of banana/clove flavours.)

hopit
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Re: request for weissbier recipe

Post by hopit » Sun May 19, 2019 5:32 pm

That looks like just the ticket. I am new to RO water. What exact additions would you make to that profile and get the ph right? Thanks for the help.

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Hanglow
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Re: request for weissbier recipe

Post by Hanglow » Sun May 19, 2019 7:33 pm

Here's a good recipe, similar to the one above but involves a step mash

OG 1.051
FG 1.010

Wheat malt 60%
Pils malt 35%
carahell 5%

soft water, about 40ppm calcium, 70ppm chloride and 20ppm sodium (so just use calcium chloride and sodium chloride)

don't bother adjusting mash ph. the ferulic acid rest needs a higher ph to work effectively, the higher ph will also help hazyness . mash ph should be about 5.8 for a weisse

step mash
45.5C 30mins (ferulic acid rest - helps clove aroma instead of banana)
63.9 C for 40mins
72.8C for 30mins
76.7C for ten minutes


60 minutes hop addition for about 15 ibu ( i aim for 20 but that's a bit more than most )

ferment at 20c
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

guypettigrew
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Re: request for weissbier recipe

Post by guypettigrew » Sun May 19, 2019 7:46 pm

chastuck wrote:
Sat May 18, 2019 11:04 pm
Here's one I brewed recently:
Size: 45.42L (post-boil)
Mash Efficiency: 95.0%

Original Gravity: 1.050 (style range: 1.044 - 1.052)
Terminal Gravity: 1.012 (style range: 1.010 - 1.014)

Ingredients:
5.0 kg Pale (or White) Wheat Malt - Weyermann if possible (60%)
3.30kg lb Pilsner malt - Weyermann if possible (40%)
500 g Rice hulls (or Oat hulls/husks) - used to prevent stuck sparge
Your efficiency is amazing! 95% overall efficiency. A gravity of 1.050 in 45 litres from 8.3kg of malt is incredible. I get close to that efficiency for the mash extract, but lose a lot in the hops in the boil due to absorption. I reckon to get 80% overall efficiency if I'm lucky.

What do you reckon you do to get such wonderful efficiency?

Guy

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chastuck
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Re: request for weissbier recipe

Post by chastuck » Mon May 20, 2019 10:26 pm

guypettigrew wrote:
Sun May 19, 2019 7:46 pm
chastuck wrote:
Sat May 18, 2019 11:04 pm
Here's one I brewed recently:
Size: 45.42L (post-boil)
Mash Efficiency: 95.0%

Original Gravity: 1.050 (style range: 1.044 - 1.052)
Terminal Gravity: 1.012 (style range: 1.010 - 1.014)

Ingredients:
5.0 kg Pale (or White) Wheat Malt - Weyermann if possible (60%)
3.30kg lb Pilsner malt - Weyermann if possible (40%)
500 g Rice hulls (or Oat hulls/husks) - used to prevent stuck sparge
Your efficiency is amazing! 95% overall efficiency. A gravity of 1.050 in 45 litres from 8.3kg of malt is incredible. I get close to that efficiency for the mash extract, but lose a lot in the hops in the boil due to absorption. I reckon to get 80% overall efficiency if I'm lucky.

What do you reckon you do to get such wonderful efficiency?

Guy
No great mystery really. I mill my own grain and use Blichmann 20 US gallon (75L) pots with a Blichmann false bottom. I usually get between 85% to 95% mash efficiency depending on the recipe/grain bill.

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chastuck
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Re: request for weissbier recipe

Post by chastuck » Mon May 20, 2019 10:34 pm

hopit wrote:
Sun May 19, 2019 5:32 pm
That looks like just the ticket. I am new to RO water. What exact additions would you make to that profile and get the ph right? Thanks for the help.
I suggest you use something like Bru'n Water. You can enter your water type into it and the profile you require. It will then tell you how much salts to add to meet the desired profile. The calculations in Bru'n Water are quite accurate. Just don't be fooled into accepting the 'red' warnings it gives as they are based on US interpretations of what a beer should be.

hopit
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Re: request for weissbier recipe

Post by hopit » Tue May 21, 2019 6:56 am

Can I just use standard table salt from the supermarket for the sodium chloride? I noticed it's got an anti-caking agent in the ingredients but presumably if it's ok for human consumption it can't be that bad for yeast? If not where in the UK can I get appropriate salt?

Cheers

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chastuck
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Re: request for weissbier recipe

Post by chastuck » Tue May 21, 2019 9:12 am

hopit wrote:
Tue May 21, 2019 6:56 am
Can I just use standard table salt from the supermarket for the sodium chloride? I noticed it's got an anti-caking agent in the ingredients but presumably if it's ok for human consumption it can't be that bad for yeast? If not where in the UK can I get appropriate salt?

Cheers
That will be fine. Just don't buy salt with iodine in it.

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Cobnut
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Re: request for weissbier recipe

Post by Cobnut » Tue May 21, 2019 1:52 pm

My weissbier recipe is simply:

55% wheat malt (Crisp)
45% pilsner malt (Crisp)

Mashed 60mins @ 65C to OG 1050

Then - unusually - I use Citra hops in a 60 min boil to approx. 22 IBU
Protofloc last 15 mins of boil

Versions to date have used MJ Bavarian Wheat Bier (M20) yeast fermented at 20C for 3 days tehn raised temp to 23C for a further 3-4 days.

This yeast seems to finish a little sweet, but with a reasonable balance between Banana and Clove (with a little bubblegum).

Recipe has served me well winning a Gold at BrewCon 2018, BOS at Norwich Craft Beer 2018 week HB comp. & BOS at LAB's All Hail Pail 2018.

I then got to brew it with 3 Blind Mice Brewery in Ely last summer. They couldn't get the MJ yeast so used Safale WB-06. It wasn't my beer, but it was nice.

I've also read Jamil's tips on brewing weissbier. He'd probably hate my recipe and approach!

I do plan to rebrew the above using the Weihenstephaner yeast (probably propagate some from a couple of bottles as Sainburys sell it).

The only water treatment I do is to reduce the residual alkalinity to 20-30ppm using CRS/AMS (water in Ipswich is very hard!).

Use or abuse!
Fermenting: Cherry Chocolate Dubbel Trubbel
Conditioning: Hoppy Kolsch
Drinking: Munich Helles, 19th century mild ale, Kilmister blonde (strong Belgian blond), Single hopped Sussex bitter, Oatmeal stout, ...
Planning: Hazelweiss (7th edition), Keyworth mid-season SMaSH

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Hanglow
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Re: request for weissbier recipe

Post by Hanglow » Sat Jun 08, 2019 4:45 pm

Was reading this and remembered this thread, quite in depth if you are interested.
http://braumagazin.de/article/brewing-b ... d-to-know/
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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Cobnut
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Re: request for weissbier recipe

Post by Cobnut » Mon Jun 10, 2019 9:38 am

Hanglow wrote:
Sat Jun 08, 2019 4:45 pm
Was reading this and remembered this thread, quite in depth if you are interested.
http://braumagazin.de/article/brewing-b ... d-to-know/
Yes a good article. Although, it led me to try a multi-step mash which resulted in a weissbier which fell way short of its' target gravity/ABV, but did win me a Best of Show :-)

In all honesty, I think a single infusion mash works perfectly well, so that's what I shall be sticking to for a while at least.
Fermenting: Cherry Chocolate Dubbel Trubbel
Conditioning: Hoppy Kolsch
Drinking: Munich Helles, 19th century mild ale, Kilmister blonde (strong Belgian blond), Single hopped Sussex bitter, Oatmeal stout, ...
Planning: Hazelweiss (7th edition), Keyworth mid-season SMaSH

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