Resolution Wheat Beer

[Scotty]

I am planning to brew a wheat beer in the next couple of days for New Year's Eve as requested by my mates so I was thinking along the lines of this.......

Resolution Weiss

Brew length - 40l

Fermentables:

Pale Malt - 4.5kg
Wheat Malt - 3kg

Hops:

Hallertauer Hersbrucker - 45g at 60mins, 30g at 30mins, 25g at 0mins.

Yeast:

Safbrew WB-06

IBU - 15
EBC - 8.9
Est OG: 1.045
Est FG: 1.014
Est ABV: 4%

As I am after a hefe, I have been advised not to use any copper finings

How does this recipe sound and any idea on mash temperature?

[Barley Water]

Well, if what you want is a German Heffe, I have a couple of suggestions. First of all, use pilsner malt along with the wheat. I use 70% wheat but anything better than 50/50 will get the job done. I would also consider using liquid yeast, I like WLP300 but Wyeast also makes a good one as well. Finally, fermentation temperature is everything, I run mine at 68F but then I am going for bananna however if you like clove, go lower, its a personal preference thing. My experience however is not so good if you go higher, you will start to get some fusel alcholols which will mess up the flavor profile of the beer.

I alway make heffe's just before our big contest in March (I am doing a heffe and a dunkelweizen as well). This year, I am trying an open fermentation with a slightly shallower fermentor in an attempt to get even more esters and phenols. According to recent literature I have read, the relative height of the fermentor is inversly proportional to ester production which is good in a lager but no so much when making a heffe. Also, they say that open fermentation will get you better results as apparently oxigen tends to increase the production of those good flavors as well. Anyhow, I will either end up with a really good beer or an infected mess, we will just have to see what happens.

[Spud395]

I would agree with BarleyW on this, although I've a lot less experience.
I've used WB-06 a few times and it really dosnt do the job.

I've not used liquid yeast yet and am happy with dried in most of the styles I make.
I will definitly use a liquid wheat yeast next time I do a hefe though!

[Scotty]

Cheers chaps,

The problem I have is lack of time to build a starter and at over £5 a vial, it really isn't going to be cost effective. If I do use WB-06, could I get away with late hopping to provide 'a' flavour?

[dave-o]

If I do use WB-06, could I get away with late hopping to provide 'a' flavour?

That's what i do. It depends what you are going for. If you want to copy one of the very banana/clovey styles then WB-06 isn't going to cut it. But not all wits/weizens are banana/clovey.

Brew it and see what you think, i say. You may love it, or you may decide that you want to try a more traditional one next time, and want to splash out on expensive yeast.

Out of interest, I have had more "yeast flavour" success with Danstar Munich than with WB-06. I fermented high (about 24c) and there was certainly clove in there. Others have reported negatively on that yeast though, so maybe you wouldn't get on with it,

[Scotty]

That's interesting dave-o, as I am going to ferment this batch in the kitchen which sits at a steady 20-21c, purely as I don't think my ATC'd fridge won't cut it in this weather.

What sort of profile should I expect from WB-06?

[dave-o]

Don't expect much in the way of yeast character. What are you after?

[awalker]

I prefer the WB-06 for dry yeast, its personal preference really.
Everybodys palate is different

[SiHoltye]

...The problem I have is lack of time to build a starter...

Sorry to divert the thread for a moment but I have a vial of WLP300 and want to ask how people pitch from their starter? With ale yeast it settles after a week so you can decant the starter medium and pitch the slurry. Hefe is meant to stay suspended so do you drop it with cold temp, or pitch the whole starter? Seems a lot if 2L in 19L?

Thanks for any help.

[leedsbrew]

On the subject of WB-06, you may want to consider doing a belgian style wit beer instead of a heffe! I have used 06 in a wit using willamete, orange peel an coriander seed! It tasted great and I would definitley use that yeast again in that style of beer!

The recipe was


Lothlórien Mist

Fermentables
Ingredient Amount % MCU When
UK Lager Malt 2.811 kg 50.0 % 1.8 In Mash/Steeped
UK Wheat Malt 2.249 kg 40.0 % 1.4 In Mash/Steeped
UK Flaked Wheat 0.281 kg 5.0 % 0.1 In Mash/Steeped
German Caramel Pils 0.281 kg 5.0 % 0.2 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
US Willamette 4.5 % 25 g 11.1 Loose Whole Hops All Of Boil
US Willamette 4.5 % 12 g 2.5 Loose Whole Hops 15 Min From End

Other Ingredients
Ingredient Amount When
Orange Peel, Sweet 45 g In Boil
Coriander Seed 15 g In Boil

Yeast
DCL WB-06 Safbrew


The brew day thread is HERE

[Manx Guy]

Hi, sorry if this is a little off thread... But I'm thinking of a Wheat bee (american style) as a quick turn around brew (and shouldn't be too much of an issue of my current clarity issues continue...

I do like the American style as it allows a lot more space for individuality - nothing against the excellent German wheats, but I doubt I could do that style any 'justice' as the style is fairly strict...
I'm fairly sure my earlier clarity problems may due to sparging with slightly too hot water and or increased 'efficency'... I'll keep it simple next time

Would WB - 06 be a good choice for this?

I'm thinking of using a straight forward 60:40 Lager: Wheat malt recipe (as in the OP) to OG 1050
With 20 IBU's from Hallertau H and maybe steep or dry hop with some cascade (or maybe just stick with the hallertau, as I'm loving this hops fuity/spicy aroma at the moment)

Other ferment options are US 05 ( the WB 06)

What sort of mash schedule should I use, for a quick drinking beer?
I might just plumb for a single infusion at 66C - as I'm not after any funky clove flavours or using a specialist wheat yeast

*Edit* I see that I can go for IBU's in the region of 20-28, so I may go for the following:
OG 1050 23 litre brew
Northern brewer 15g @90 for bittering and then 70g Hallertau @30min 28g @10mins & 15g steep(0mins) for a total of 26 IBU

Cheers!

Guy

[Scotty]

On the subject of WB-06, you may want to consider doing a belgian style wit beer instead of a heffe! I have used 06 in a wit using willamete, orange peel an coriander seed! It tasted great and I would definitley use that yeast again in that style of beer!

The recipe was


Lothlórien Mist

Fermentables
Ingredient Amount % MCU When
UK Lager Malt 2.811 kg 50.0 % 1.8 In Mash/Steeped
UK Wheat Malt 2.249 kg 40.0 % 1.4 In Mash/Steeped
UK Flaked Wheat 0.281 kg 5.0 % 0.1 In Mash/Steeped
German Caramel Pils 0.281 kg 5.0 % 0.2 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
US Willamette 4.5 % 25 g 11.1 Loose Whole Hops All Of Boil
US Willamette 4.5 % 12 g 2.5 Loose Whole Hops 15 Min From End

Other Ingredients
Ingredient Amount When
Orange Peel, Sweet 45 g In Boil
Coriander Seed 15 g In Boil

Yeast
DCL WB-06 Safbrew


The brew day thread is HERE

I was actually considering coriander seed and orange peel and/or lemon peel to change its direction slightly. I think this may be more suitable to add flavour as opposed to the yeast throwing off banana/clove tastes.

I only have MO in stock as a base and amber, roasted barley, and chocolate malt (wheat malt is enroute). Should I bother using any of the latter malts or just stick with MO and wheat?

I take it this is for a 25l brewlength and was ready to drink in around a week?

[dave-o]

If you're going for more of a Wit, get some flaked barley in.

[Scotty]

If you're going for more of a Wit, get some flaked barley in.

Looks like I'm taking a trip to Hop and Grape tomorrow then Plus it gives me an excuse to run my new car in

[mysterio]

Belgian Wit is generally 50/50 pilsner malt/flaked wheat, oats can also be added for extra mouthfeel up to around 5%.

Flaked wheat is important for the very pale colour, malted wheat makes it look more like a German hefeweizen