Been considering doing a hybrid German Wheat ale for the summer. More sessionable than a Weizenbock Darker than a Hefe Lighter than a Dunkelweizen. ABV around 6, SRM about 10 so it doesn't really fit into any style. Thoughts? Suggestions before I start piecing together a recipe? Leaning towards K97, WY3056. WY3638 or M20 for yeast. Thanks
“ABV around 6, SRM about 10 so it doesn't really fit into any style.” I have only homebrewed ‘normal’ Hefeweizens but maybe sub some Vienna Malt for the normally used Pilsner malt to achieve your desired color of 10 SRM. My preferred Hefeweizen yeast is WY3068 since I like the balance of clove and banana that this yeast yields when fermented at around 68 degrees F. I have no experience with any of the yeast strains listed. Please report back how this beer turns out. Cheers!
Please, describe what is your desired flavor profile. You do want esters clove and/or banana for sure, but do you want it to be malty,sweet,etc.
More bananas then clove (but I think I can get that through ferm temp). I was looking for a bit more heft in the malty + sweetness categories than a traditional hefe. I was planning on using some Munich for that purpose. Thanks!
I just read about Summit re-releasing their Hefeweizen and noted they use some Carawheat as part of their grain bill: https://www.beeradvocate.com/community/threads/summit-brewing-co-s-hefeweizen-returns.500625/ I have never read about Carawheat so I did some research: https://bsgcraftbrewing.com/weyermann-cara-wheat-25-kg At 42 – 53 degrees L it will add some color. Also: “CARAWHEAT® adds creaminess, body, and color to finished beers. It is almost 100% caramelized, and contributes some phenolic wheat flavors along with mild notes of caramel, almond, and biscuit.” Maybe this would be something to add to your grain bill? It sure reads intriguing to me. Cheers!
Ok, according your dscription I am figuring some kind of blend of a Hefeweizen with an Oktoberfest, is it an aproach?
Possibly but I definitely want an ale yeast. My current sketch has Pilsen, Vienna, CaraWheat and Wheat Flakes/Malt.
Classically a Hefeweizen is brewed with Wheat Malt so I personally would be inclined to go that way. Is there something in particular you would be looking for in terms of flaked wheat? Cheers!
It really depends on how well your brewing system handles mash runoff. In theory the husk from the 50% barley malt (Pilsner Malt) should provide a sufficient bed for runoff. Not knowing your system I have no way of knowing if you need rice hulls. Rice hulls will not harm anything. When I homebrewed a Grodziskie I used some rice hulls but that was because I used 100% Wheat Malt (Smoked Wheat Malt) to make that beer. Cheers!
According your grist it lacks a way to get sweetness, carawheat will add aroma but not sweetness.I would sugest you to tweak carawheat to caramunich to add sweetness.
6 gallons, 6# wheat malt, 3#Pils, 3# munich, 1# caramel wheat. 1.058 (72% efficiency), 9 SRM. WY3068, Est FG 1.012, Est ABV 6.3%. Subbing in a partial pound of melanoiden for base malt and/or a similar amount of caramunich for the caramel wheat might be consistent with the concept, too.
How does this sound: 2Gal batch Grain: (eff 70%) 36oz Wheat Malt (52.2%) 1.25lb Pilsen Malt (26.1%) 5oz CaraMunich I (7.2%) 4oz Carawheat (5.8%) 6oz Honey (flameout) (8.7%) per request of the better half Hops: .25oz Hallertau Tradition (AA 4.9)@ 45 .25oz Hallertau Tradition (AA 4.9)@ 10 Yeast: Mangrove M20 (expected attenuation 74%) Stats: OG: 1.058 FG: 1.013 ABV: 5.92 SRM: 9.82 IBU: 15.70
I've been looking at Altbier recipes lately and the ingredients look similar though in different proportions to what you are trying to achieve. Not sure if you considered this beer style or not: Pilsner Malt; 60.9% Munich Malt; 26% White Wheat Malt; 6.2% Carapils Malt; 3.1% CaraMunich 2; 3.1% Carafa Speciall 2; 0.7%
