Beer Style: Wheat Beer Family
Blood Orange Wit
A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro.
Nu Zuland Saison
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
Dunkelweizen Symphony
Horst Dornbusch provides readers with a classic recipe for those looking to brew up a traditionally-styled dunkelweizen
Kennywood Bavarian Wheat
Kennywood Brewing Supplies out of Crowne Point, Indiana provided BYO with a quick and easy Bavarian-style hefeweizen.
Steve Bader’s Belgian Wit
“This beer is a favorite hot weather beer due to its lighter body and refreshing taste from the coriander and bitter orange peel. Hop bittering levels are subdued to let the coriander and bitter orange peel come through in the bitterness.” – Steve Bader Bader Beer & Wine Supply
www.baderbrewing.com
Brewery Ommegang Hennepin clone
Hennepin is Brewery Ommegang’s flagship Belgian-style golden ale. Brewed with coriander, ginger root, and bitter orange peel, this beer is full-bodied, hoppy, and crisp.
Mikes Best Saison
Part wit bier, part saison…we’ll call it a spiced saison. No matter how you want to classify it, it’s a recipe inspired by the Belgians.
Paulaner Hefe-Weizen clone
Paulaner Hefe-Weizen is a well-balanced example of a hefe-weizen. Follow the mash details and watch your fermentation temperatures to get the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen. Prost!
Venkman’s Vit
You can think of this beer as a cross between a wit beer and and a schwarzbier, although it is not quite that dark. Venkman’s Vit is finished with Sterling hops (whose character is seen by some as a cross between Saaz and Mt. Hood hops) and spiced with the zest from an Oro Blanco Grapefruit (which is a cross between a grapefruit and a pummelo) and should appeal to anyone who thinks that “crossing the streams” might be a great idea.
Michael Meissner’s Bavarian Weizen
“My philosophy on brewing these days is to keep it simple and allow the ingredients to shine through.” – Michael Meissner (New South Wales)
Nicht-boil Berliner
A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.
Weihen-not Hefe
A first wort hop recipe. While I was going for a Weihenstephaner Hefe Weissbier clone with this beer, I found that using just wheat and Pilsner malt lacked the malt depth when compared to the original, even when I double decocted the mash. I added some dark Munich malt and melanoidin malt to try to coax a layer of complexity which the original German hefeweizen displays. I also adjusted the hops from a low alpha acid variety, Hallertau Mittelfrüh, to the higher alpha German Magnum to minimize extraction of polyphenols considering the longer contact time with the wort.
