Need Recipe for Wheat Beer

[Lufah]

I'm doing blackberrys because I picked a bunch and froze them. So that's what I have handy.

Thanks for the recipes.

Travis

[brewjack]

Lufah,
assuming you do all-grain, you might have tried the brewing technique called parti-gyle brewing. basically you get a strong beer followed by a weak beer.

I think the dunkelweizen might be good with fruit:

Weizenbock and Dunkelweizen (grain for both batches)

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.70
Anticipated OG: 1.068 Plato: 16.59
Anticipated SRM: 18.4
Brewhouse Efficiency: 69 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
----------------------------------------------------------------------------
-
13.9 4.00 lbs. Pilsener Weyermann 1.038 2
34.8 10.00 lbs. Munich Malt WM Munich Type II 1.037 8
45.3 13.00 lbs. Wheat Malt Weissheimer 1.039 2
3.5 1.00 lbs. CaraMunich 40 France 1.034 40
2.4 0.70 lbs. Carafa Dehusked II Weyermann 1.030 400

Note that OG listed is for all 11 gallons. A 50/50 split of the 11 gallons runoff gave OG's of ~1.080 and ~1.055

Two starters of White Labs Hefeweizen IV fermented at 60-62F ambient. Use single 60min additions of Mt.hood to hit 18 IBU for the dunkel and 24 IBU for the bock


Or, for a more traditional WEISSBIER, don't change this recipe one damn bit and you will be VERY happy! Well, you might can get by without a decoction using a short protein rest then sacc rest, but need 1lb of munich to get some maltiness. It won't be as good though; I have tried and failed.

JAY'S WEIZEN
OG 1.056
FG 1.012
IBU 13
SRM 4

Grist
71% German Wheat Malt
29% German Pilsner Malt
13 IBU Tettnang Tettnanger
Wyeast 3068 Weihenstephan

Mash:
Mashin for a ferulic acid rest of 111F for 60 min. Raise mash to 130F
for a 30min protein rest. Pull ~2/3 of grist (decoct)from mash tun
and place in kettle, with enough liquid from tun to just cover grist.
Raise temp of decoct to 158F, careful not to scorch. Rest at 158F for
20 min or until starch test is negative. Boil decoction for ~30 min,
avoid scorching. Add decoction slowly back to tun to reach temp of
154F. Rest for ~30 min or until negative starch test. Sparge as
normal.

Boil:
Boil for 30 min prior to hop addition. Add hops and boil for 60 min.
(Only one hop addition, no finishing hops) Chill to ~63F. Pitch
yeast. Ferment at 63F until finished

[Lufah]

I'm going to try to brew this afternoon, so a couple of questions. I think I will go with colplink's recipe. With that much wheat do you do a protein rest? What temp do you do your next rest at?

Jack thanks for the recipe that looks great. I don't have time for it today, but I will try it in the near future.

Travis

[Lufah]

I'm brewing right now. Who needs to sleep? Will probably have to work all night, but who cares? Protein rest is a PITA. First time I've tried a step infusion. Numbers arn't right on, but not to bad. Gotta rack a APA to keg to make room for this.

Travis

[Lufah]

Last time I do wheat without rice hulls. It's like water torture. Sloooooowww.

Travis

[Lufah]

Also any ideas on how/when to add the blackberrys? My plan was to let it ferment for a few days and then when things settle down add the berrys.

Travis

[Dogger Dan]

I like adding the berries to the primary before pitching the yeast. How are you going to pasteurize them or does it matter (I seem to be anal about this)

Something else to think of is the pectin although in this case it shouldn't matter. I have done raspberry ales and the pectins play a bugger unless you are really keen and cold filter

DOgger

[Lufah]

Man I got some really crappy numbers on this thing. OG 1.046 my target was 1.056. Oh well. I think I get the idea of what I need to do for these damn step infusions next time.

Travis