Sunday, 7 June 2009

My first home-brewed weissbier

It's kind of strange really. I've been brewing for a few years now, but I've never bothered making a weissbier. It's strange because at one stage I loved all things weissbier. It was my gateway beer you see. I got tired of it, though, and went flirting elsewhere. Sure, I've made some Belgian style wit beers; exciting, exotic, spicy wits that leave my first love looking frumpy. But I've been going through a range of weissbiers recently, and I started remembering why I liked weissbier in the first place. There's lots of bland crapness out there, but sometimes a weissbier just hits the spot. So I made one today (hoping that the weather will impove again!).

Oh, and while my son and I love chewing on malted barley, malted wheat is so much nicer as it has no sharp husk that can get stuck in your gums, Even my wife went through a bowl of the stuff last night! Prefect beer nibbles.

And for the homebrew geeks, here's my recipe:
  • 2.4 kg Wheat Malt
  • 1.2 kg Pilsener Malt
  • 1.2 kg Munich Malt
  • 36 g Hallertau Hersbruck (2.7%) - boiled 60 mins
  • Danstar Munich Wheat Beer
Size: 22.5 L
Efficiency: 80.48% (actual)
Attenuation: 75.0% (expected)

Original Gravity: 1.051
Terminal Gravity: 1.013 (expected)
Color: 15.03
Alcohol: 5.01%
Bitterness: 13.0 IBU

Gave the malted wheat a protein rest at 50C for 30 mins. Single infusion mash at 64C for an hour. Mashout at 75C. I doubt I'll be doing a protein rest again, as I'm not sure if it actually made the mash thinner, but it did keep me up later than I intended.

9 comments:

Bionic Laura said...

Sounds great. Hopefully this will be your summer drinking beer!

Adeptus said...

Thanks Laura, I'm hoping it will be one of many! What happened to this long dry summer they were predicting? :D

I bought 60kg of malt last week, and enough malted wheat to do three wheat-based beers. If this works I'll do a variation of it. Either way, I have lots of incentive to brew the crap out of it over the next few months. Cellar space! :D

Thom said...

I'm due a weisse brew shortly. Yours should be a rich one with the Munich malt. I used 10 percent in my last one and it was quite evident, I thought.

Adeptus said...

I'm certainly hoping for a little more richness. It's one of the "problems" I have with many weissbiers, that they can sometimes be a bit thin. Maybe that's the point, but this is my beer :D

Then again, it could ruin it :) We'll see. It's fermenting like a bat out of a very hot place at the moment.

n1mbus said...

How did the mash go? Did you get any stuck-mash issues?

Adeptus said...

It didn't get stuck, but it seemed slower to drain than normal. If I opened it up too much it ran very cloudy (as opposed to hazy). It was grand. As I said though, I wouldn't bother with the protein rest next time, just to see. Actually, my Pale Rye Ale (20% Rye) was much gummier. Maybe that would have benefited from a protein rest? Maybe it did do something!

Oblivious said...

Nice work I do like some Munich in my Hefe's

Bailey said...

Is that a dried wheat beer yeast? Interested to hear how banana-ey it turns out.

Adeptus said...

It is indeed. When I was last planning a weissbier I was going to go with a Wyeast pack (that's what I used to use when I started brewing) as I've heard you'll get better results. Since moving to dried yeast I can't face going back to all that starter effort though :) I've no idea if this will work, but there's only one way to find out. I shall report on my findings!