Just a quick update. I have completed my second batch of my successful weizen recipe as laid out in a previous post. However, made a couple of changes based on my available ingredients.
Firstly, when i picked up my bag of Vienna Malt grains, i noticed i still had a 500g bag of Dark Crystal Malt that i had left over from my ill-fated attempts at making flavoured beers. This had been intended for us in a dark raspberry beer. As i've abandoned flavoured beers for now i decided it surely wont do any harm being incorporated into this brew. The flavour profile is that of a toffee taste would certainly add some extra depth to my beer i felt and the darker coloured malt would make it a bit less pale.
Secondly, when i picked up my hops from my ingredients drawer - i noticed that annoyingly i had been sent the wrong hops when i had made an online order to the brew store a couple of months ago. Instead of Hellertauer Hersbrucker hops i'd been sent another German hop variety - Tettnang. Thankfully a little research online shows there to be very little different between the two varieties and that Tettnang is suitable for a weizen style beer. Its just a little more aromatic and spicy so again should add more depth to the flavour.
Alongside the change of yeast as documented in my last post - this was a bit of a departure from my original recipe. So to test how it should work i put all my ingredients into my brewtarget software and by adding some brown sugar i managed to get a well balanced result. A darker and stronger beer than before but hopefully style with an undeniably weizen style of finish.
Everything looks fine from the brewing process, and a original gravity reading of 1.060 is consistent with what the brewing software suggests i should expect. This should yield a pretty decent 5.5-6% abv beer after fermentation.
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