Summer Weissbier

Beer Recipes
1

Hello fellow brewers!  I’d love for you to critique this recipe I came up with for a Weissbier.  Here it is, let me know your thoughts:

Grain Bill:
8 lbs Wheat Malt, Ger (2.0 SRM) Grain 5 59.3 %
2 lbs White Wheat Malt (2.4 SRM) Grain 6 14.8 %
1 lbs Vienna Malt (3.5 SRM) Grain 7 7.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.7 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.7 %
1 lbs 8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 11.1 %

Hops:
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min Hop 10 5.1 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 15.0 min Hop 11 3.3 IBUs
1.00 oz Tettnang [4.50 %] - Boil 5.0 min Hop 12 3.0 IBUs

Yeast:
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35.49 ml] Yeast 13

2

Weissbier has at least 50% wheat in the grist. I personally just use pils, wheat, and a dash of melanoidin to mimic some decoction flavors.

3

I’m confused, don’t I have more than 50% wheat?

4

Yes–maybe even too much wheat. I like wheat and happily done 100% wheat beers but it is a slow runoff. Even with rice hulls you are probably in for a very slow run off.

What do you hope to achieve with this beer? It’s a fairly large amount of late hops for a traditional hefeweizen but that does not mean the recipe is wrong for what you want the beer to be. There are hoppy hefeweizens out there and I like them a lot.

5

Okay so I don’t want an overly hoppy beer. I do want some flavors of tett and hersbrucker.  Suggestions?

What if I removed 4# wheat and supplemented it with pils and then did a 90 min boil to combat DMS and change the hops schedule?

6

I’d just keep it simple 50% wheat malt 50% pils to 1.048ish  og. One hop addition to get 12 ish ibus. Keep the recipe simple and brew it well.

7

5 lbs Wheat Malt
5 lbs German Pilsner Malt
1 oz Hallertaur Hersbrucker @ 60
.5 oz Tettnanger @5

White Labs 3068 or WLP300 or Lallemand Munich Classic Wheat Yeast

Easy, Peasy