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Weizen / Weissbier
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kal
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Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Thu Apr 26, 2018 4:02 am    Post subject: Reply with quote


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Great Tom! Glad to hear it worked out!

I haven't made this one in ages... maybe it's time! Smile

Kal

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tomcolt




Joined: 24 Apr 2018
Posts: 2
Location: chicago


PostLink    Posted: Thu Apr 26, 2018 8:10 am    Post subject: Reply with quote

Kal,
Yea it's definately time to brew it again, especially since summer is coming.

I brought a keg of this to a party over this past weekend and about 2.5 gallons was consumed. It was a big hit.

On a side note:
When Comparing this next to a bottle of Weihenstephaner, it's pretty close but somehow the commercial example has some amazing yeast fragrance.

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Tom
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Thu Apr 26, 2018 10:59 pm    Post subject: Reply with quote

tomcolt wrote:
When Comparing this next to a bottle of Weihenstephaner, it's pretty close but somehow the commercial example has some amazing yeast fragrance.

That's interesting, because I find I prefer mine over the commercial version. I find mine is much fresher tasting. At the end of the day the recipe only tells part of the story. Process is important too. Cheers!

Kal

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BrewLoftDK




Joined: 22 Jul 2018
Posts: 2



PostLink    Posted: Fri Aug 10, 2018 5:15 am    Post subject: Newbie Question Reply with quote

Hi Kal,
I've brewed 4 or 5 of your recipes on my clone of your setup now, all with fabulous success so far! I have this weissbier in the fermenter, doing a lovely job of bubbling away. My question is, do I need to transfer this one to the carboys/brite tanks like with the pale ale and NEIPA etc. or can I go straight from fermenter to keg?
Thanks, as always, for sharing your skills, knowledge and experience! Mug
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Aug 10, 2018 1:37 pm    Post subject: Re: Newbie Question Reply with quote

BrewLoftDK wrote:
Hi Kal,
I've brewed 4 or 5 of your recipes on my clone of your setup now, all with fabulous success so far! I have this weissbier in the fermenter, doing a lovely job of bubbling away. My question is, do I need to transfer this one to the carboys/brite tanks like with the pale ale and NEIPA etc. or can I go straight from fermenter to keg?
Thanks, as always, for sharing your skills, knowledge and experience! Mug

Glad to hear that the beers are turning out great and you're enjoying them! For this beer go straight to kegs or bottles. No finings prior to packaging, no brite tank/carboys. Cheers!

Kal

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BrewLoftDK




Joined: 22 Jul 2018
Posts: 2



PostLink    Posted: Mon Aug 13, 2018 6:21 pm    Post subject: Re: Newbie Question Reply with quote

kal wrote:
BrewLoftDK wrote:
Hi Kal,
I've brewed 4 or 5 of your recipes on my clone of your setup now, all with fabulous success so far! I have this weissbier in the fermenter, doing a lovely job of bubbling away. My question is, do I need to transfer this one to the carboys/brite tanks like with the pale ale and NEIPA etc. or can I go straight from fermenter to keg?
Thanks, as always, for sharing your skills, knowledge and experience! Mug

Glad to hear that the beers are turning out great and you're enjoying them! For this beer go straight to kegs or bottles. No finings prior to packaging, no brite tank/carboys. Cheers!

Kal


Perfect! Thank you Very Happy
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chastuck




Joined: 06 Oct 2013
Posts: 189
Location: Beckenham, Kent, UK

Drinking: Bitter

Working on: IPA


PostLink    Posted: Tue Aug 28, 2018 9:09 pm    Post subject: Re: Newbie Question Reply with quote

kal wrote:
BrewLoftDK wrote:
Hi Kal,
I've brewed 4 or 5 of your recipes on my clone of your setup now, all with fabulous success so far! I have this weissbier in the fermenter, doing a lovely job of bubbling away. My question is, do I need to transfer this one to the carboys/brite tanks like with the pale ale and NEIPA etc. or can I go straight from fermenter to keg?
Thanks, as always, for sharing your skills, knowledge and experience! Mug

Glad to hear that the beers are turning out great and you're enjoying them! For this beer go straight to kegs or bottles. No finings prior to packaging, no brite tank/carboys. Cheers!

Kal

Kal, Having successfully brewed your Belgian Wit, I am about to brew this one. What about crash cooling? Is it usually done with this style of beer? I was thinking a couple of days crash cooling could remove some of the excessive yeast, but still leave sufficient flavour and cloudiness.
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Aug 28, 2018 9:13 pm    Post subject: Reply with quote

Sure - you can do that. You'll be doing that anyway when you chill. There will certainly be enough in suspension even with a crash chill before bottling/kegging.

Kal

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Master




Joined: 30 Jan 2016
Posts: 171
Location: Virginia Beach, VA

Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic

Working on: Vienna Lager. Witty name to follow.


PostLink    Posted: Wed Feb 27, 2019 2:16 am    Post subject: Reply with quote

Just brewed a fresh batch.. Only real change from last was I am using RO water now, so I am matching the recommended water profile vs having to guess what the city is sending this month.

As before, it went from 1.045 to 1.012 in about 3 days.
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Feb 27, 2019 3:20 am    Post subject: Reply with quote

Enjoy!

Kal

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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Tue Oct 29, 2019 12:52 am    Post subject: Reply with quote

Recipe has been re-written and moved to our new site. One thing I've changed is to alter the grain bill to be 50/50 (instead of 60/40) wheat/pilsner as I find I enjoy it more.

See: https://shop.theelectricbrewery.com/pages/weizen-weissbier

This thread will remain open for questions. Cheers!

Kal

_________________
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Mon May 25, 2020 1:52 pm    Post subject: Reply with quote

After doing some experimenting with doing a short ferulic acid rest at 113F, I've changed up the mash schedule slighly to include this in the recipe. A short (15 mins) ferulic rest at 113F helps promote clove-like phenol flavours, usually done by German weizen brewers.

Kal

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Walts Malt




Joined: 27 Sep 2013
Posts: 109
Location: Farmington, MN

Drinking: German Pils, Dry Hopped Saison, Celebration Clone

Working on: Electric Hop Candy Jr & RIS


PostLink    Posted: Fri Apr 23, 2021 1:14 pm    Post subject: Reply with quote

I'm going to brew this on Sunday. To build up to the water profile I'll be using Gypsum, Calcium Chloride, Epsom Salt and some lactic acid to bring the mash ph down to the right level. I see you target 5.7-5.8 for the fuelic rest by leaving out some of the salts. So do you hold off everything for water additionas and add once you start moving towards the 152F rest?

Based on Bru'n Water, the grains alone (Pilsner and Wheat) suggest a mash ph of 5.98 if I don't add anything. Maybe add a little lactic to bring it down to 5.7-5.8, or am I over thinking this?

Also, what ph do you target once all your salts/acids are added?
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Apr 23, 2021 1:43 pm    Post subject: Reply with quote

Hi!

Walts Malt wrote:
I'm going to brew this on Sunday. To build up to the water profile I'll be using Gypsum, Calcium Chloride, Epsom Salt and some lactic acid to bring the mash ph down to the right level. I see you target 5.7-5.8 for the fuelic rest by leaving out some of the salts. So do you hold off everything for water additionas and add once you start moving towards the 152F rest?

Correct. I do not add the mash salts or acid until after the ferulic rest is done. From the notes/process:

Quote:
Start the mash at 113F and hold for 15 mins (this ferulic acid rest which helps promote the creation of 4-vinyl guaiacol which has clove-like phenol flavours the style is known for). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest.


Note that I changed the mash temp to 154F. It was 152F before I started doing a ferulic acid rest. First time I added that ferulic acid rest and then ramped up to 152F, the beer came out slightly attenuated more than before, so I adjusted the process slightly.

Quote:
Based on Bru'n Water, the grains alone (Pilsner and Wheat) suggest a mash ph of 5.98 if I don't add anything. Maybe add a little lactic to bring it down to 5.7-5.8, or am I over thinking this?

I would ignore any pH estimators and actually measure the pH. If it's way too high, you can certainly add some lactic. Though that said, it takes a good 10 mins for things to stabilize before you take a pH reading and that ferulic acid rest is really short. You're probably overthinking - For this first time I would just skip the lactic, and at the end of the 15 mins measure the pH if you want so that you know for next time if you do decide to add some lactic.

Quote:
Also, what ph do you target once all your salts/acids are added?

5.2 - 5.4 (when measured in the mash temperature range of somewhere around 145-165F).

See STEP 5: MASH from my BREW DAY STEP BY STEP:

https://shop.theelectricbrewery.com/pages/brew-day-step-by-step#STEP_5_Mash

Enjoy the brew day!

Kal

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