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Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Quote from: 2008 BJCP GuidelinesCategory: 15BIngredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness. it'll be fine...
I wanna make a wheat beer but I'm out of Pils. How do you think 50/50 wheat and Weyerman Munich 1 would work?
Quote from: gmac on November 14, 2012, 03:08:22 pmI wanna make a wheat beer but I'm out of Pils. How do you think 50/50 wheat and Weyerman Munich 1 would work?Pretty much a dunkleweizen.
Quote from: denny on November 15, 2012, 09:33:21 amQuote from: gmac on November 14, 2012, 03:08:22 pmI wanna make a wheat beer but I'm out of Pils. How do you think 50/50 wheat and Weyerman Munich 1 would work?Pretty much a dunkleweizen.Except I will be using wlp007.
Quote from: gmac on November 15, 2012, 12:27:52 pmQuote from: denny on November 15, 2012, 09:33:21 amQuote from: gmac on November 14, 2012, 03:08:22 pmI wanna make a wheat beer but I'm out of Pils. How do you think 50/50 wheat and Weyerman Munich 1 would work?Pretty much a dunkleweizen.Except I will be using wlp007.Missed that. I guess when I see the word "wheat" I just tune out!