Author Topic: German Hefeweizen  (Read 972 times)

Offline bboy9000

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Re: German Hefeweizen
« Reply #15 on: July 26, 2014, 12:55:00 PM »

I'm with Martin on the melanoidan malt instead of the Vienna, though a decoction is even better.
I'm with duboman on the more even balance between wheat and pilsner malt.  (I'd go 50 wheat/40 pils/10 mel).
I'm partial to the 3068 because that's what I've always used but a friend of mine did the WLP300 side by side split batch with 3068 and the 300 won hands down.

1 oz 4% noble hop at 60 but none at flame out.
62F.

Good luck!

I just started drinking my hefe with 60% wheat and 40% pilsner.  It's good but I'm going to rebrew the recipe with the 10% melanoidan as stated above.  I almost did it the first time and wish I did but it was my first attempt at a hefe so I wanted to see what the wheat and pils would do.
Brian
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Offline brewinhard

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Re: German Hefeweizen
« Reply #16 on: July 26, 2014, 01:44:25 PM »
I like to run close to 60% wheat malt as well in my hefe's.  Simply to make sure that the wheat malt note is in the forefront. 

Online HoosierBrew

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Re: German Hefeweizen
« Reply #17 on: July 26, 2014, 04:50:22 PM »
+1 to 60% wheat / 40% malt. I used to use 50/50, but I like this blend better. IIRC several of the German imports use it as well.
Jon H.