Author Topic: Munich and Wheat  (Read 1522 times)

Offline gmac

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Munich and Wheat
« on: November 14, 2012, 03:08:22 PM »
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?

Offline davidgzach

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Re: Munich and Wheat
« Reply #1 on: November 14, 2012, 03:13:59 PM »
A malty wheat?  Sounds interesting!

Dave
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Offline morticaixavier

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Re: Munich and Wheat
« Reply #2 on: November 14, 2012, 03:23:08 PM »
a friend of mine just did something similar. dark wheat. was very malty but good. He had some other issues but after a bit of ageing it turned out really quite nice.
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Offline blatz

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Re: Munich and Wheat
« Reply #3 on: November 14, 2012, 03:30:29 PM »

Quote from: 2008 BJCP GuidelinesCategory: 15B
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.


it'll be fine... ;D
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Offline weithman5

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Re: Munich and Wheat
« Reply #4 on: November 14, 2012, 04:13:26 PM »

Quote from: 2008 BJCP GuidelinesCategory: 15B
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.


it'll be fine... ;D
except that i would make it tolerable by using a different yeast 8)
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Offline beersk

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Re: Munich and Wheat
« Reply #5 on: November 15, 2012, 07:30:19 AM »
Could be nice to brew a Lil' Dunkelweizen with that combination.
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Offline davidgzach

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Re: Munich and Wheat
« Reply #6 on: November 15, 2012, 08:58:19 AM »

Quote from: 2008 BJCP GuidelinesCategory: 15B
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.

it'll be fine... ;D


Nice call Blatz!
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Offline denny

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Re: Munich and Wheat
« Reply #7 on: November 15, 2012, 09:33:21 AM »
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?

Pretty much a dunkleweizen.
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Offline gmac

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Re: Munich and Wheat
« Reply #8 on: November 15, 2012, 12:27:52 PM »
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?

Pretty much a dunkleweizen.

Except I will be using wlp007.

Offline denny

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Re: Munich and Wheat
« Reply #9 on: November 15, 2012, 12:46:06 PM »
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?

Pretty much a dunkleweizen.

Except I will be using wlp007.

Missed that.  I guess when I see the word "wheat" I just tune out!  ;)
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Offline gmac

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Re: Munich and Wheat
« Reply #10 on: November 15, 2012, 07:33:38 PM »
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?

Pretty much a dunkleweizen.

Except I will be using wlp007.

Missed that.  I guess when I see the word "wheat" I just tune out!  ;)

I thought it was "decoction" that made you tune out ;)

I really like American Wheat styles.  Guess I'll give it a go and see what happens.  The other option would be a 100% munich IPA which I've done before but I just like wheat and I won't be able to get to my malt supplier for a while so I don't have many options.