[brewday]

Been mulling over some of this a bit.

For the weizen, the goal is to up the bready/malt character a bit, without being overpowering or too far from the stereotypical weizen. reverseapachemaster mentioned going with pale ale malt instead of pils, thinking that could be an alternative to the munich.

Something else I want to avoid is the Sierra Nevada Kellerweis syruppy sweet character. I'd forgotten how much I don't care for this quality in what's supposed to be a quenching beer, and remembering this has me even happier to be moving away from the caramel malts for the dunkelweizen option.

I don't recall Kellerweis having caramel, but it does have pale & munich.  I'd stick to around 60/40 Wheat to Pils and call it a day.  From there any tweaks I'd consider would be along the lines of mash steps, decoction and/or fermentation temps.

[Phil_M]

I don't see the mash process used upping the bready flavors of the beer, though it can solve the "watery" problem.

Kellerwies having pale and munich has me doubting both those additions...though again mash process could change that. I've certainly had pale malt beers that aren't syrupy sweet.

[Phil_M]

Ok, so we're going with:

45% Weyermann pale wheat malt
20% Weyermann dark wheat malt
35% Weyermann pilner malt

OG 1.050, aiming for a 90 min boil/15 IBUs.

So, what's the best way to mash this? I've got a PID controlled BIAB system, so step mashes are easy. However, I have also heard of some folks doing a single infusion for wheats as well. Ferulic acid rest? I'm game to try that, overall I'll be looking for a balanced clove/banana flavor. I'll probably do a half-liter starter.

[brewday]

I use Gordon's mash schedule and fermentation profile - works well.

http://wiki.homebrewersassociation.org/ElHefe

[Phil_M]

Only concern there is the decoction, as I currently neither have the time nor equipment for it. It's something I'd love to try though, but at the same time I'm trying to introduce a friend to the hobby with this beer, not scare him away lol.

[brewday]

Skip it - the jury's out on it anyway, and it will add color that you don't need with the dark wheat.  Just hit those 4 rests and you'll be good.

Something like:
111@15 min
131@10 min
149@45 min
158@20 min

[Phil_M]

Sounds like a good starting point then.

What Bru'n water profile would be best for a weizen? Thinking yellow malty.

Seeing as this is a German beer, I figure kettle finings would not be reinheitsgebot.

[rabeb25]

This Hefe did a Hockurtz step. 57% wheat, 38% pils, 5% melanoidian. 10ibus @60. 145/35,160/45,170/10. 3056@63f