ghpeel
Well-Known Member
So I really like Hefeweizens and Dunkelweizens. My Hefe's are usually made with Weyerman Pale and Wheat Malt in a 50/50 ratio, and I like the flavors of the White Labs 300 & 380 Hefe yeasts.
I was looking to make a Hefe that was maltier than my Pale Malt versions, which sometimes come out shockingly pale, so I decided to try adding some Munich malt to the grain bill. I could have done a decoction too, but I prefer simpler mash schedules. I'm a single-infusion type of guy.
At the last minute though, instead of just subbing out a pound or two of the Pale for Munich, I decided to replace the Pale malt with Munich entirely, so my grain will was 50% Wheat, and 50% Munich. I also used WLP 380 and fermented right around 64-65F.
And WOW, the results are great!! This beer tastes the most like a imported Hefe of any that I have made. I do still love my paler Hefe's, with Pale malt or Pils, but this combination is fantastic! Its got that malty, rich character of a good German Hefe, while still being pretty dry and very, very drinkable.
I often see recipes with base malts like Munich and Vienna added as if they were specialty grains, like .25-1lb worth. I'm not sure any human on the planet can really pick out .25lb of Munich in an entire 5gal batch. Don't be afraid to use these fantastic grains as your base malt!! I've got a Vienna + Munich lager in a diactyl rest right now, and that beer is one of the best that I brew.
Next time you are planning an Amber, or Scottish Ale, or Brown, think about using Munich instead of your normal base. Its got enough diastatic power to self convert entirely. Good stuff.
I was looking to make a Hefe that was maltier than my Pale Malt versions, which sometimes come out shockingly pale, so I decided to try adding some Munich malt to the grain bill. I could have done a decoction too, but I prefer simpler mash schedules. I'm a single-infusion type of guy.
At the last minute though, instead of just subbing out a pound or two of the Pale for Munich, I decided to replace the Pale malt with Munich entirely, so my grain will was 50% Wheat, and 50% Munich. I also used WLP 380 and fermented right around 64-65F.
And WOW, the results are great!! This beer tastes the most like a imported Hefe of any that I have made. I do still love my paler Hefe's, with Pale malt or Pils, but this combination is fantastic! Its got that malty, rich character of a good German Hefe, while still being pretty dry and very, very drinkable.
I often see recipes with base malts like Munich and Vienna added as if they were specialty grains, like .25-1lb worth. I'm not sure any human on the planet can really pick out .25lb of Munich in an entire 5gal batch. Don't be afraid to use these fantastic grains as your base malt!! I've got a Vienna + Munich lager in a diactyl rest right now, and that beer is one of the best that I brew.
Next time you are planning an Amber, or Scottish Ale, or Brown, think about using Munich instead of your normal base. Its got enough diastatic power to self convert entirely. Good stuff.