Hefeweizen

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Stonechat
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Post by Stonechat » Mon Apr 07, 2008 10:51 am

Has anyone brewed the AYINGER BRAU WEISSE from the GW book on European beers?
I'm going to do it to use up the tail-end of a sack of wheat malt. The recipe is a simple one, but the hop quantity looks very low.

Pale Malt................3100g
Wheat Malt.............2500g

Start of boil
Hallertau.................25g?

I did the SIGL WEIZEN GOLD from the same book and was pleased with the cloves flavour of that, but it had 35g of Hallertau at start of boil and I put in 15g for the last 15mins, which I think was more than the book recipe for the last 15mins quantity.

Any advice welcome. The amounts are for a 25litre brew.
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mysterio

Post by mysterio » Mon Apr 07, 2008 10:57 am

Depends on the AA% value of the Hallertau, i've had some at 2% and others close to 8%.
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Stonechat
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Post by Stonechat » Mon Apr 07, 2008 11:18 am

It's a 100g silver vacpack from Brupaks rated at 3.8%.
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maltman

Post by maltman » Mon Apr 07, 2008 12:35 pm

Your hop addition is within style for a Weizen (8 - 15 IBUs), where hop flavour and bitterness is very low. Yours should come out at the lower end of the scale (~8 IBUs), which is where I am aiming for with my attempt.
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Stonechat
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Post by Stonechat » Mon Apr 07, 2008 4:32 pm

maltman wrote:Your hop addition is within style for a Weizen (8 - 15 IBUs), where hop flavour and bitterness is very low. Yours should come out at the lower end of the scale (~8 IBUs), which is where I am aiming for with my attempt.
Thanks for that reassurance, I aim to give that one a go tomorrow. I notice that the cloves flavour is being attributed to the variety of yeast being used, but is this not simply a characteristic of the high proportion of wheat malt used in these recipes? :?
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mysterio

Post by mysterio » Mon Apr 07, 2008 5:09 pm

The clove flavour is a phenolic compound called 4-vinyl guaiacol which is a by-product of the weizen yeast (Saccharomyces delbrueckii), the precurser to which is ferulic acid produced in the mash. Wheat malt, I think, is a richer source of ferulic acid than normal barley malt. So it's partially a function of both the wheat malt and the yeast - but mainly the yeast.
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Stonechat
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Post by Stonechat » Mon Apr 07, 2008 6:13 pm

Thanks for that Mysterio. It may be of interest to those that want to try a wheat beer that I used a live top fermenting English brewery yeast to do the Sigl Weizen Gold from the GW book on European beers and got a very pronounced clove flavour.
Don't know if it was a jammy result, but will use the same yeast tomorrow for the Ayinger Brau Weisse, I'll post how it turns out 5/6 weeks from now.
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