my first go at a wheat beer.

[bigdave]

Not brewed a wheat beer before so thought I'd have a go:



Any thoughts would be greatly appreciated.

[Jimmy321]

It's a bit strong for a Berliner Weisse, you do know that's a sour beer?

[bigdave]

It's a bit strong for a Berliner Weisse, you do know that's a sour beer?

Balls!! I've ordered the wrong f**king yeast! Best email malt miller ad see if it's too late to change the order.

**EDIT**
Emailed rob so hopefully I'll be brewing with WLP300.

**EDIT - EDIT**

Updated recipe with the correct yeast.

[Jimmy321]

Good choice, the taste profile will come down to fermentation temps 18°C will give more clove and 22°C more banana if you can start at 18 and raise to 22 over 5 days it should give some of both although you need to have a mash rest at about 44°C to unlock the clove to Schneider Weisse levels.

Also I would normally use 60-70% wheat but what you have will work, much down to personal preference.

[bigdave]

Ive got a spare 500g of wheat so could up it slightly?

I'm not a massive fan of banana so will probably go more towards the 18º ferment. That being said, I'm not equipped to rest a mash at 44º so couldnt go all out on the clove flavor.

Are there any other additions I could consider making to get a really crisp, fresh flavour? Would lime, lemon or grapefruit zest be too much?

[Jimmy321]

Let the yeast make the flavors no need for any other additions. It will be ready to drink as soon as it's carrbed or within a week or two in the keg, I normally make my wheat beers in the summer it's about 3 weeks from mash tun to drinking and best drank young although I do have a weissen bock that's still good from the bottle which I made just before christmas.

[bigdave]

I've made a few tweaks to the recipe, dropping the late hop, upping the 60min and increasing the % of wheat:

[Jimmy321]

Looks good very few hoppy flavors go with wheat beers.