Comments on: Wheat Beer Recipes: Weizen and Weisse Styles http://www.beersmith.com/blog/2008/05/08/wheat-beer-recipes-weizen-and-weisse-styles/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brad Smith http://www.beersmith.com/blog/2008/05/08/wheat-beer-recipes-weizen-and-weisse-styles/comment-page-1/#comment-18675 Brad Smith Mon, 17 Jan 2011 07:33:59 +0000 http://www.beersmith.com/blog/?p=83#comment-18675 Hi, Its true if you use unmalted wheat. However Weizen is usually made with malted wheat, which does not have this problem. Only Wit and a few other beers use large quantities of unmalted wheat. Brad Hi,
Its true if you use unmalted wheat. However Weizen is usually made with malted wheat, which does not have this problem. Only Wit and a few other beers use large quantities of unmalted wheat.

Brad

]]> By: Scott DeMaris http://www.beersmith.com/blog/2008/05/08/wheat-beer-recipes-weizen-and-weisse-styles/comment-page-1/#comment-18674 Scott DeMaris Mon, 17 Jan 2011 03:55:31 +0000 http://www.beersmith.com/blog/?p=83#comment-18674 In your article on November 2, 2008 regarding Belgian Wit, you state: "Unmalted wheat presents some challenges for the single infusion homebrewer. Pure unmalted wheat will not convert well with a single infusion mash. This can be rectified by using a multi-step infusion or multi-step decoction mash, but simpler solutions exist. If you substitute flaked or torrified wheat, you can perform a single infusion mash easily, while still preserving the distinctive flavor of unmalted wheat." Does the same hold true for Bavarian Weizen (the substitution of flaked or torrified wheat ) Can you get acceptable results in Weizen using a single infusion with wheat malt or is decoction mashing necessary when using wheat malt. In your article on November 2, 2008 regarding Belgian Wit, you state:

“Unmalted wheat presents some challenges for the single infusion homebrewer. Pure unmalted wheat will not convert well with a single infusion mash. This can be rectified by using a multi-step infusion or multi-step decoction mash, but simpler solutions exist. If you substitute flaked or torrified wheat, you can perform a single infusion mash easily, while still preserving the distinctive flavor of unmalted wheat.”

Does the same hold true for Bavarian Weizen (the substitution of flaked or torrified wheat )

Can you get acceptable results in Weizen using a single infusion with wheat malt or is decoction mashing necessary when using wheat malt.

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