bavarian weizen brewing

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I am a big fan of this type of beer and have found few micro breweries
that produce a quality brew. I would like to make my own. Any advice
would be appreciated!
Thanks,
Joe
I live in maryland by the way.

Re: bavarian weizen brewing
Joe Orlando wrote:
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Extract or AG/  it's not very hard, actually.  Just use a wheat extacrt
and hop to about 20-25 IBU with noble hops.  The key to the flavor is
the yeast.  I like Wyeast 3068, but just make sure you get a genuine
Bavarian hef yeast.  That's where the banana/clove flavor comes from.

    ------------>Denny
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Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: bavarian weizen brewing
wrote:

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Thanks Denny for your reply. I am just getting started in this because I
like this kind of beer so much and cannot find it in my area. I will
look for this yeast online. Any suggestions for sites?
Thanks again,
Joe

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Re: bavarian weizen brewing
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Try http://www.howtobrew.com to get started, or order a kit either
online or from a local homebrew store.

Also, if you are in Maryland you've got access to some great Bavarian
Hefes - Schneider, Paulaner, Hacker Schorr - Plus many micros have got
excellent examples. Isn't the Wharf Rat around there somewhere? I
think I had a good hefe there one time.

_Randal

Re: bavarian weizen brewing
 frandalc@swbell.net (Randal Chapman) wrote:

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I am not as fond of Hefe Weizen as much as straight Weizen. I live in a
very rural area in southern maryland and there are no micro breweries
here. I was visiting Frederick the other day and found one there that
does produce a weizen that was the best I have tasted since my last trip
to Germany. Thanks for your help!
Joe

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Re: bavarian weizen brewing
Joe Orlando wrote:

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I've never heard the definition before...what's a "straight weizen"?
One without yeast in it (which is what the "hefe" refers to).

    ------------>Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: bavarian weizen brewing
wrote:

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I don't know. All I do know is that this time was the first really
strong flavored weizen that I have tried, other than in Germany. They
did not call it Hefe, just weizen. So, I thought that was the
difference. There was a beer I used to drink in Texas called Celis White
that was very good. Small brewery that will not ship their beer very
far. It was very tasty! Thanks for the info.
Joe

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Re: bavarian weizen brewing
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Ah. Celis White is the Belgian interpetation of a wheat beer or "wit".
Pierre Celis started Hoegaarden in Belgium and then moved to the
states and started the Celis brewery which suffered an untimely demise
at the hands of Miller. A company in Michigan has bought all the old
Celis equipment and recipes and is once again producing Celis White,
and I think has plans to make the Pale Bock asswell. I think Peirre
Celis has moved back to Belgium and is making some sort of radical
grand cru aged out in ice caves or something.

There is quite a difference in the Bavarian & Beligian "weizens".
Belgian wheat beers tend to be brewed with spices such as coriander
and dried orange peel, Bavarian wheats get their clovey/spicy flavors
from the yeast. The "hefe" term just means "yeast" -hefeweizen is a
cloudy beer with yeast still in suspension if fresh although the yeast
settles out given time. Some people like to "rouse" the yeast by
swirling the bottle a little and dumping it in. Count me as one of
those people!

So I think you would be safe to assume that weizen = hefeweizen. There
is also a filtered version called Kristalweizen which is less
flavorful. Also there is an American interpetation often called
"American Wheat" basically a wheat beer fermented with a regular ale
yeast so you don't get all the cool funky flavors - this may have been
what you got from a local micro.

_Randal

Re: bavarian weizen brewing
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This may be a dumb question - but what is straight Weizen? Filtered
like a KristalWeiss or something? Or do you just mean any beer that
contains a portion of wheat malt that may not be fermented with
traditional 'hefeweizen' yeast therefore being more flocculent and
dropping out of the beer?

_Randal

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