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Author Topic: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?  (Read 6149 times)

Offline johnnyb

  • Assistant Brewer
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  • Posts: 242
  • Pembroke, NH
Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« Reply #15 on: August 10, 2015, 02:18:14 pm »
Brewed it today. 60/40 wheat to Vienna with 0.5 ounces caraffa II at the sparge just to bump it up to about 5.5 SRM.

Have 5.25 gallons to the fermenter at 1.052 and just trying to scrub a few more degrees in my swamp cooler before I pitch the starter.

Offline johnnyb

  • Assistant Brewer
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  • Posts: 242
  • Pembroke, NH
Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« Reply #16 on: August 27, 2015, 08:53:30 am »
Got a taste yesterday while moving it to the keg. I think it's going to be excellent.

Offline chumley

  • Senior Brewmaster
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  • Posts: 1207
Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« Reply #17 on: August 27, 2015, 11:03:45 am »
FWIW, a friend of mine who is very knowledgeable about weissbiers and have been to Germany several times told me that many German breweries use pale ale malt instead of pilsner malt in their grists.  So, vienna malt may be truer to style.