October '06 - Wheat Beers

Submitted by Chris E on Sat, 10/14/2006 - 21:36.
  • General
    • weissbier - "white beer"
    • hefeweizen - "wheat with yeast"
  • History
    • As far back as the Babylonians
    • Traces in Holland, Vienna and Germany
    • Modern Weissbier starts in the 15th century
      • Exclusive rights granted to Degenberger clan by Duke Wilhem IV
      • Clan dies out in 1602, Duke Maximilian I retakes rights
      • Construction of first weissbier brewery in Munich (Hofbrauhaus)
      • Popularity among elites/youth and brewing laws propel it past "brown beer"
      • By the early 1800's, brown beer/lagers more profitable
    • Georg Schneider and Sons revive weissbier
      • Buys "Weiss Brauhaus" in 1855
      • Sells back to open brewing rights in 1872
      • Triples production within 6 years
  • Major Styles
    • Pale Hefe
      • OG 47-56, FG 15-20, atten. 80-86%
      • 10-18 IBU, 4-10 SRM, 5-5.6% ABV
      • most common style
    • Dunkel
      • OG 47-55, FG 16-18, atten. 78-84%
      • 10-16 IBU, 10-23 SRM, 4.8-5.5% ABV
      • found often in lower Bavaria
      • darker malts, longer boils
    • Bock
      • OG 65-80, FG 26-32, atten. 75-80%
      • 12-18 IBU, 10-29 SRM, 7-8% ABV
      • longer decoction mash boils, longer fermentation
    • Kristall
      • OG 45-55, FG 16-20, atten. 75-80%
      • 10-18 IBU, 3.5-5 SRM, 5-5.5% ABV
      • popular in Austria
      • filtered, short boils, sometimes lagered
    • Berliner weiss
      • OG 28-32, FG 2-6, atten. 80-94%
      • 4-6 IBU, 2-3.5 SRM, 2-3% ABV
      • "Champagne of the North" - Napoleon
      • no real boil
      • use of lactic acid, Belgian tartness
      • flavorings added
    • American
      • OG 30-50
      • IBU 5-17, 2-8 SRM, 3.5-4% ABV
      • use standard ale yeasts
      • flavor/aroma hops more common
  • Brewing Techniques
    • Predominant flavor comes from 4-vinyl guaiacol (4VG) phenols
      • higher acid amounts in wheat malt
      • traditional wheat yeast produce more
    • Malts and Mashing
      • 50-70% wheat malt, 95% or more with two-row/Pilsner malt
      • higher protein quantities
        • can lead to stuck mashes (rice hulls up to 10%)
        • 2-3 decoctions and long protein rests can help
      • Saccharification temps of ~152 °F
      • Munich, crystal, chocolate and Special B malts for color
    • Hops and Boil
      • ~17 IBU, BU:GU ratios of 0.35
      • boil times as high as 2 1/2 hours
    • Fermentation
      • traditionally in open fermenters
      • 66-70 °F
      • higher carbonation levels
      • speise - combination of "young" wort and/or krausen, up to 15%
  • Sources
    • Designing Great Beers, Ray Daniels
    • Weissbier Brew Your Own, July '06
    • Class Beer Styles: German Wheat, Eric Warner