wow this was a very informative video! I really like this idea of tweaking and would love to see more on this topic with other beer styles. Very inspirational.
Excellent! I'm no expert on beer in any way but I've tried a few bottles from various supermarkets and this is without a doubt the best one I've ever had. A couple of friends around last night who don't like wheat beer but they enjoyed this. It has an amasing after taste in my opinion. I have to say that I swapped the Pilsen for Golden Promise as I have a large bag of it. This is definitely in my top 5 favourites to brew again. Thank you again for taking the time to share all the information that you do it's very much appreciated by me (and I'm sure many many others) Your video's have introduced into this fantastic hobby 🍻
Great input on how you brew a German Wheat and how to tweak it to something unique. While I'm German, I am not the German Wheat Police, so congrats on a great recipe and great content for us :)
David another highly informative video. I will certainly try treating my Weiss Beer recipes in future, especially the yeast suggestion. Also looking to utilise the lower boil times in future. Keep up the great work.
this is genius David. Have been looking for a wheat beer but not keen on banana style aroma/flavours ---use of verdant IPA yeast is a great tweak----magnificent---keep them coming
Hey! First congratulations on 50k!!! I’d add that a mash in in the low 40s can also manipulate the banana vs clove. Very informative video. Have a good day!!!
@@DavidHeathHomebrew Polish homebrewers made some experiments and apparently the step would need to be longer than 3h to truly enhance the quantity of clove. Not worth it in most cases.
Its summer, and its blazing hot here in Appalachia. I think this might be a good candidate for the mighty kviek Voss 🤔. Ive heard it can give some nice fruity notes when fermented hot.
I have almost the exact same beer in my kegerator. Next time I'll go with liquid yeast, i can't get the banana right with dry variates. I should have used bottles too, i miss the little yeasty dreg. Mine is leaning to kristall Weiss. Greate video. Thanks!
I like playing with recipes as well, I am currently drinking a beer loosely based on the American Pale Ale style guidelines. It's towards the dark end of the style, but hopped with a combination of Triumph, Crystal, and Indiana Michigan Copper hops - Indiana Michigan Copper hops are Michigan Copper hops grown in Indiana. These are fruity hops, but not citrus fruits. Then instead of fermenting with a West Coast ale yeast, I fermented using Nottingham yeast to reenforce the fruityness. Last night I had people asking me if there was fruit added into the beer. Nope, it was done strictly with hops and yeast. I officially named it Springtime Pale Ale, but I have also called it my Anti-Pale Ale.
Wow! I definitely need to add rice hulls next time I do this. Nearly all the liquid was in the grain basket at the end of the mash! not sure how it will turn out.
Hello David, thanks for another great inspiration... Do you ever tried to brew something like this tweaked version, but with the Bavarian yeast? like Lallemand Munich or M.Jack's... I would like to try, maybe just with fruity hops, but I can't imagine how the banana and clove esters will go with hoppiness...
Hey Luca, I am forever experimenting. Hops go better with different types of yeast in my opinion but you must be lead by your own taste buds. Try it all and see 🍻🍻🍻
Could you tell me what you chose to acidify in your particular recipe? (Phosphoric acid, acidulated malt?) I was wanting to avoid any potential ‘sour’ note to the end beer.
Hello David Another enjoyable video. I don't like clear wheat beer. Is it a matter of simply changing to M20 or do I need to boil for longer as well??? Cheers from Australia, 🦊
Hi, To clear it I cold cashed it clear. This was more for fun and to prove a point that any beer, no matter the boil time can be clear. So as long as you do not do that then it will look hazy like a wheat beer. M20 also adds some more haze I believe.
I brewed this base wheat recipe fermenting with lalbrew munich. I fermented on the high temp side under 2PSI, thinking the low pressure wouldn't hinder the banana flavours I was going for. I ramped up the pressure towards the end to get a head start on carbonation. The end result was disappointing. Watery and no banana detected. Next time no pressure. I need to use pressure more selectively.
Ive not tried that yeast, 2 PSI isnt much pressure though, so I imagine the banana isnt that big esters wise. If the beer tastes watery then perhaps you missed something hops wise. Try increasing carbonation , if serving from a keg.
I am brewing a hefeweizen on Saturday and have received so much contradicting feedback. Would appreciate your input. Step mash? 48c for 15min, and then 67c for 60min. Watching your video would it make a difference to do 60min @ 67 and then 10min 73 as per your video. I am concerned about scorching when doing 48c first. Secondly, open fermentation? Many suggested (and many not) that I keep the lid on loosely and remove krausen for the first 3 days - is this necessary? I will be fermenting at 18c for 2 days and then 21c for 3 days. Yeast: M20 Bavarian Wheat Yeast. Grain Bill brewed with GF G30. 2.9kg (13033) Best Wheat Malt 1.5kg (13201) Weyermann Pilsner 500g (13019) Best Munich Malt
Hi Chris, sadly some peoples knowledge is not very up to date. With modern malts, including wheat malt there really is no need for a protein rest anymore. So 60 mins at 67 then 10 mins at 75 is ideal. Again with the yeast this removing krausen is really not needed at all.
Hi David, that you for yet another great video! I recently brewed your older wheat beer recipe with step mashing, in this video you did not mention step mashing as an alternative, why is that? Is step mashing not making much of a difference or was it just not a contribution you preferred for this particular brew?
Hi, I decided to go a different route here and explain different single step options instead. There are always other ways to go but if I included all then it would make for a much longer video, which many find off putting.
It depends on the yeast you go with. If it has ester flavour then wait 4 days before adding pressure. 10-12 PSI is the industry recommended level. In terms of time same rules apply as a normal fermentation. Make sure you have FG for 3 days.
Hello David. Help me out with one thing in this beer. I’m doing as said previously, fermentation under pressure and then I tranfered to the keg. The thing is that I’m not obtaining any carbonation in the beer on the keg. I left the beer in the the keg under 5 degrees Celsius and with 11PSI for carbonation during 14 days. Didn’t obtain any bubbles in the beer. Another note on the process: I left the keg during this time of carbonation with escape valve. Don’t know what am I doing wrong or what could do now to correct it. Thanks once again for your help.
@@DavidHeathHomebrew Yeah, that can be a real possibility. But should I also consider a little head space in the keg to be a responsible for the lack of co2 distribution? I’ve learned that leaving a bigger headspace in the keg was a better way for CO2 to be distributed. What do you think about this theory?
Anyone tried this with strawberries? I know a strawberry farm nearby that does a pick your own event at the end of the year and I'm thinking of adding some to a hefeweizen.
Hey Simon, have you tried fermented strawberries before? They are certainly not to everyones taste. I suggest a small batch to test if you have not 🍻🍻🍻
I find that most people are not fond of a wheat beer when they take their first sip. About halfway through, though, they love it. It's the only kind of beer I'll drink unless I'm dieting and have to resort to Miller Lite.
Hey David, really good video as always. Here in Germany we would call this a "Crystal Wheat Beer" (Kristallweizen), because a normal wheat beer is "hazy". But the recipe looks really good, maybe I will try a new attempt with wheat beer ;)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
wow this was a very informative video! I really like this idea of tweaking and would love to see more on this topic with other beer styles. Very inspirational.
Great to hear Alan. Yes I can think of quite a few styles that can get this treatment.
Excellent! I'm no expert on beer in any way but I've tried a few bottles from various supermarkets and this is without a doubt the best one I've ever had. A couple of friends around last night who don't like wheat beer but they enjoyed this. It has an amasing after taste in my opinion. I have to say that I swapped the Pilsen for Golden Promise as I have a large bag of it. This is definitely in my top 5 favourites to brew again. Thank you again for taking the time to share all the information that you do it's very much appreciated by me (and I'm sure many many others) Your video's have introduced into this fantastic hobby 🍻
Great to hear. Some can certainly have odd flavours or be bland. I avoided this, glad you enjoyed it 🍻🍻🍻
Great input on how you brew a German Wheat and how to tweak it to something unique. While I'm German, I am not the German Wheat Police, so congrats on a great recipe and great content for us :)
Thanks Henrik. I really respect tradition but I also love brewing options. It seems crazy to be a homebrewer and not experiment 🍻🍻❤️
David another highly informative video. I will certainly try treating my Weiss Beer recipes in future, especially the yeast suggestion. Also looking to utilise the lower boil times in future. Keep up the great work.
Cheers Andy, great to hear 🍻🍻🍻
this is genius David. Have been looking for a wheat beer but not keen on banana style aroma/flavours ---use of verdant IPA yeast is a great tweak----magnificent---keep them coming
Cheers Tim. Verdant really works so well in most beers it seems.
What an alchemist ⭐
Thank you 🍻🍻🍻
Seems at the end it turns out to be more of a Kristallweizen rather than a traditional Weizen. Also fits the flavour profile you described.
Yes, it certainly changed. I think I settled at “experimental hybrid”.
Hey! First congratulations on 50k!!!
I’d add that a mash in in the low 40s can also manipulate the banana vs clove. Very informative video. Have a good day!!!
Thank you. Ive heard this before but am not very convinced personally. Perhaps this was the case with older malt.
@@DavidHeathHomebrew Polish homebrewers made some experiments and apparently the step would need to be longer than 3h to truly enhance the quantity of clove. Not worth it in most cases.
Yes, I think most prefer the banana dominated esters too
@@DavidHeathHomebrew agree. The clove rounds up but should sing in the background for the average drinker.
For sure
My most frequently made type!
Yes, I do love wheat based beers 🍻
Its summer, and its blazing hot here in Appalachia. I think this might be a good candidate for the mighty kviek Voss 🤔. Ive heard it can give some nice fruity notes when fermented hot.
Some experience a orange ester but there are other types of yeast that are more fruity of sure.
Great video. Wondered about using a Saison yeast for this style...do you think it could work well? Especially with late addition hops...
Thanks Dave. It could, experimentation will be needed though if you are adding late hops too.
I have almost the exact same beer in my kegerator. Next time I'll go with liquid yeast, i can't get the banana right with dry variates. I should have used bottles too, i miss the little yeasty dreg. Mine is leaning to kristall Weiss. Greate video. Thanks!
Great to hear Peter, cheers :)
Grate video and Interesting indeed... Thank you for information 👍
Cheers Allan, I have plenty of things I can bring into tweak it videos for the future.
Excellent, very useful as usual thank you :)
Cheers Paul 🍻🍻🍻
I like playing with recipes as well, I am currently drinking a beer loosely based on the American Pale Ale style guidelines. It's towards the dark end of the style, but hopped with a combination of Triumph, Crystal, and Indiana Michigan Copper hops - Indiana Michigan Copper hops are Michigan Copper hops grown in Indiana. These are fruity hops, but not citrus fruits. Then instead of fermenting with a West Coast ale yeast, I fermented using Nottingham yeast to reenforce the fruityness. Last night I had people asking me if there was fruit added into the beer. Nope, it was done strictly with hops and yeast. I officially named it Springtime Pale Ale, but I have also called it my Anti-Pale Ale.
It is great fun to experiment for sure. Also good to get peoples reactions. 🍻🍻🍻
@@DavidHeathHomebrew I have a theory that you can't be great doing what everybody else has already done. You need to go your own way to stand out.
I guess it depends on what you are looking for:
Wow! I definitely need to add rice hulls next time I do this. Nearly all the liquid was in the grain basket at the end of the mash! not sure how it will turn out.
Yeah it can get sticky!!
Thanks for the video. I'm a weizen fan. M20 is a good choice for that German authentic taste
Cheers Mark, yes I agree.
Hello David, thanks for another great inspiration... Do you ever tried to brew something like this tweaked version, but with the Bavarian yeast? like Lallemand Munich or M.Jack's... I would like to try, maybe just with fruity hops, but I can't imagine how the banana and clove esters will go with hoppiness...
Hey Luca, I am forever experimenting. Hops go better with different types of yeast in my opinion but you must be lead by your own taste buds. Try it all and see 🍻🍻🍻
Yep you're right, I'll try a small batch! Cheers 🍻
Cheers 🍻🍻🍻
Thanks for another great video. What do you think of pressure fermenting this wheat? may help to hold on to those esters?
Cheers Sean, You can pressure ferment after day 4 of the fermentation. If not that you will lose the esters.
Could you tell me what you chose to acidify in your particular recipe? (Phosphoric acid, acidulated malt?) I was wanting to avoid any potential ‘sour’ note to the end beer.
I quite like to use some of each often. They both work the same
Hello David
Another enjoyable video.
I don't like clear wheat beer.
Is it a matter of simply changing to M20 or do I need to boil for longer as well???
Cheers from Australia, 🦊
Hi, To clear it I cold cashed it clear.
This was more for fun and to prove a point that any beer, no matter the boil time can be clear. So as long as you do not do that then it will look hazy like a wheat beer. M20 also adds some more haze I believe.
@@DavidHeathHomebrew
Thanks very much David.
I'll give the short boil a go and won't cold crash before kegging.
Cheers, Fox 🦊
Great. Enjoy 🍻🍻🍻
I brewed this base wheat recipe fermenting with lalbrew munich. I fermented on the high temp side under 2PSI, thinking the low pressure wouldn't hinder the banana flavours I was going for. I ramped up the pressure towards the end to get a head start on carbonation. The end result was disappointing. Watery and no banana detected. Next time no pressure. I need to use pressure more selectively.
Ive not tried that yeast, 2 PSI isnt much pressure though, so I imagine the banana isnt that big esters wise. If the beer tastes watery then perhaps you missed something hops wise. Try increasing carbonation , if serving from a keg.
Thanks 😊
Cheers 🍻🍻🍻
I am brewing a hefeweizen on Saturday and have received so much contradicting feedback. Would appreciate your input.
Step mash? 48c for 15min, and then 67c for 60min. Watching your video would it make a difference to do 60min @ 67 and then 10min 73 as per your video. I am concerned about scorching when doing 48c first.
Secondly, open fermentation? Many suggested (and many not) that I keep the lid on loosely and remove krausen for the first 3 days - is this necessary? I will be fermenting at 18c for 2 days and then 21c for 3 days.
Yeast: M20 Bavarian Wheat Yeast.
Grain Bill brewed with GF G30.
2.9kg (13033) Best Wheat Malt
1.5kg (13201) Weyermann Pilsner
500g (13019) Best Munich Malt
Hi Chris, sadly some peoples knowledge is not very up to date. With modern malts, including wheat malt there really is no need for a protein rest anymore. So 60 mins at 67 then 10 mins at 75 is ideal.
Again with the yeast this removing krausen is really not needed at all.
@@DavidHeathHomebrew super helpful. Thank you so much.
@@DavidHeathHomebrew open fermentation also not necessary in your experience?
Cheers Chris 🍻🍻🍻
Its an option but totally not necessary.
Hi David, that you for yet another great video! I recently brewed your older wheat beer recipe with step mashing, in this video you did not mention step mashing as an alternative, why is that? Is step mashing not making much of a difference or was it just not a contribution you preferred for this particular brew?
Hi, I decided to go a different route here and explain different single step options instead. There are always other ways to go but if I included all then it would make for a much longer video, which many find off putting.
Hello David. Thank you for the vídeo. If you would ferment under pressure, how many days and at what pressure would you put on this beer?
Cheers
It depends on the yeast you go with. If it has ester flavour then wait 4 days before adding pressure. 10-12 PSI is the industry recommended level. In terms of time same rules apply as a normal fermentation. Make sure you have FG for 3 days.
Hello David. Help me out with one thing in this beer. I’m doing as said previously, fermentation under pressure and then I tranfered to the keg. The thing is that I’m not obtaining any carbonation in the beer on the keg. I left the beer in the the keg under 5 degrees Celsius and with 11PSI for carbonation during 14 days. Didn’t obtain any bubbles in the beer.
Another note on the process: I left the keg during this time of carbonation with escape valve.
Don’t know what am I doing wrong or what could do now to correct it.
Thanks once again for your help.
Hi Pedo, sounds like you have a leak. Check this video:- ruclips.net/video/qP0tVW5aWD8/видео.html
@@DavidHeathHomebrew Yeah, that can be a real possibility.
But should I also consider a little head space in the keg to be a responsible for the lack of co2 distribution? I’ve learned that leaving a bigger headspace in the keg was a better way for CO2 to be distributed. What do you think about this theory?
This can cause small differences but nothing so dramatic.
David, considering the grain bill used for this recipe, do you use anything to acidify the Mash to get the PH down to the 5.2 to 5.6 level? Thanks!
Yes, I did adjust my water. I recommend this for all recipes for ph and profile.
I want to get my hands on some Arcadian hops and dry hop a wheat beer.
Go for it 🍻🍻🍻
@@DavidHeathHomebrew cheers
🍻🍻🍻
Anyone tried this with strawberries? I know a strawberry farm nearby that does a pick your own event at the end of the year and I'm thinking of adding some to a hefeweizen.
Hey Simon, have you tried fermented strawberries before? They are certainly not to everyones taste. I suggest a small batch to test if you have not 🍻🍻🍻
I find that most people are not fond of a wheat beer when they take their first sip. About halfway through, though, they love it. It's the only kind of beer I'll drink unless I'm dieting and have to resort to Miller Lite.
Blimey, ive not resorted to miller lite. Its not even that low on calories either!
God help you, man. If you have to drink an off-the-shelf beer its worth the extra calories to ditch the ML and go for a Hamm’s
🍻😳🍻
Hey David,
really good video as always. Here in Germany we would call this a "Crystal Wheat Beer" (Kristallweizen), because a normal wheat beer is "hazy".
But the recipe looks really good, maybe I will try a new attempt with wheat beer ;)
Thanks for the info Andreas. Yes this works well for sure, no matter what you do with it.
This is tomorrows project; I will let you know my very unprofessional opinion in a few weeks Cheers :)
Enjoy Paul 🍻🍻🍻
It's only been in the keg for 3 weeks but is very good so far but I'm going to keep my hands off it for another week yet @@DavidHeathHomebrew