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Autor: Betreff: Tag von Kanada! Heimbrauladen in Munchen? selair Newbie Beiträge: 5 Registriert: 8.7.2007 Status: Offline Geschlecht: erstellt am: 8.7.2007 um 19:37   Entschuldigungen. Mein Deutsch ist nicht sehr gut. Mein Bruder ist heute in München, und ich wünsche ihn mich kaufen einige Hopfen. Wo in München könnte er mich frische Hopfen kaufen? Auch ich versuche, Hefeweizen in Kanada zu brauen. http://forum.northernbrewer.com/viewtopic.php?t=40751&start =0 Haben Sie irgendwelche Anmerkungen? Danke! trainspotter Senior Member Beiträge: 108 Registriert: 21.2.2007 Status: Offline Geschlecht: erstellt am: 8.7.2007 um 20:02   HiHo and many greetings to Canada! I used Google to find any brewshop in Munich, but Google didn't find one. How long will your brother stay in Munich? Maybe he can order some hops in Germany - but I think it's even possible for you to order right from Canada? I don't know if it is even possible to bring foodstuff inside Canada? So it might be easier to order in Germany and ship it. Take a look at this page : http://www.hobbybrauer.de/modules.php?name=locator®ion=7 There you find some homebrewers near Munich registrated in this forum. Write a PM to them. Maybe they can help you! Here's thee link to the shop of this forum: https://www.hobbybrauershop.de/index.php Greetings! Matthias Antwort 1 Jakobus Posting Freak Beiträge: 813 Registriert: 21.1.2005 Status: Offline Geschlecht: erstellt am: 8.7.2007 um 20:14   Hello! Welcome to the world's best homebrew-forum! Well, there is a little problem, as there are no shops for homebrewers in Munich. Maybe your brother is able to visit the hop-museum (http://www.hopfenmuseum.de) in Wolnzach (about 60 km northern of Munich), where is the posibility to buy hop. But he should call the museum first, because I know, that some of us have already bougth hop there, but I do'nt know whether this posibility is given at every time. The harvest in this region will start in a few weeks, so I think maybe there will be better chances after the harvest! ____________________ Interpunktion und Orthographie des Postings ist frei erfunden. Eine Übereinstimmung mit aktuellen oder ehemaligen Regeln wäre rein zufällig und ist nicht beabsichtigt. Antwort 2 selair Newbie Beiträge: 5 Registriert: 8.7.2007 Status: Offline Geschlecht: erstellt am: 9.7.2007 um 08:12   Thank you for the information. I was not sure when the harvest was, and thought it may already be in progress. My brother is only in Germany for a few days, but I will be in Germany (Hoffentlich) in late September/early October on a brewery tour. Perhaps I will be able to track down some hops then. As I said in my first post, I am trying to make a south German Hefeweizen. I am using Weyermann Malz, (Weizen und Pilsner) und Hallertaur hopfen. I also have access to Wyeast and White Labs Hefe strains. Does anyone know of a recipe that would come close to something like Fraziskaner Hefeweizen? Thank you all for your information! I got into home brewing after visiting Germany, and realizing that the beer we have here in Canada is for the most part very poor quality. Prost! Antwort 3 Berliner Moderator Beiträge: 4024 Registriert: 7.4.2006 Status: Offline erstellt am: 9.7.2007 um 11:32   Hello selair, I think every homebrew Hefeweizen is better than an imported one. A Weizen has to be fresh, and that's impsossible if you ship it via the Atlantic. I suppose to use about 50-60% wheat malt, 30-40% pilsner and 10-20% light caramel or Muenchner malt, depending on whether you like it very light or a little more amber and malty. Mash in at about 45ºC and have rests at 55, 62 and 72ºC. Use WYEAST Weihenstephan or Bavarian Wheat yeast. The primary fermentation needs about 3-4 days at about 20ºC, then bottle-condition with about 10% wort for about a week at the same temperature. Lager at least 3 weeks in the refrigerator or a cool place. I like most Tettnanger hop for my Hefeweizen, but Hallertauer may be as well. The Hefeweizen is only lightly hopped, not more than about 8-12 IBU. I mostly use about 20g of 4% alpha for 20l beer with a cooking time of about 60 minutes. Good look for your batch ! ____________________ Gruß vom Berliner Antwort 4 selair Newbie Beiträge: 5 Registriert: 8.7.2007 Status: Offline Geschlecht: erstellt am: 10.7.2007 um 05:41   Vielen dank! One more question Berliner. What would your target gravity be for that hefeweizen? About 1.050 sg? And do you have only one hop addition, or do you have a 60 min and then a 15min addition as well? Prost! Antwort 5 alexbrand Posting Freak Beiträge: 2947 Registriert: 15.11.2006 Status: Offline Geschlecht: erstellt am: 10.7.2007 um 10:42   Hi selair! For a Weizen, the hop is rather unimportant. Just add any hop you like after the protein break and boil it for around 60 minutes and try to get around 15-20 (better less than more) IBU. 1.049-1.053 SG would be fine (12-13°P). Alex [Editiert am 10.7.2007 um 10:49 von alexbrand] ____________________ Home brewing More control. Less risk. If I had to explain you wouldn't understand. Antwort 6 Berliner Moderator Beiträge: 4024 Registriert: 7.4.2006 Status: Offline erstellt am: 10.7.2007 um 11:42   Yes, about 1.050 SG is o.k., maybe a little more. With an FG of about 1.012 you should get about 5% AbV. I boil all the hop for 60min, but you can add additional 30-50% hop 15min before the end as well if you like a (very) slightly hop aroma. But that's a matter of taste. ____________________ Gruß vom Berliner Antwort 7 selair Newbie Beiträge: 5 Registriert: 8.7.2007 Status: Offline Geschlecht: erstellt am: 14.7.2007 um 07:39   Danke! Do you do decoction mashing with your Hefeweizens? I read a book by Eric Warner who suggests all Hefeweizens should be decoction mashed, but I think this may be out of date. Antwort 8 alexbrand Posting Freak Beiträge: 2947 Registriert: 15.11.2006 Status: Offline Geschlecht: erstellt am: 14.7.2007 um 09:19   Hi selair! Well, my favourite is the following: Mash in at 35° C with 20L water and an 4 kg wheat malt and 2 kg pilsner malt. Immedeately heat up to 42°C and have a 20 minutes rest. Heat up to 63°C and rest another 30 min. Go to 72°C and wait some 30 minutes more. Heat up to 72°C and mash out. Have 23L water prepared for rinsing. Add any hop you want get 15-20 IBU. Suggestion: 80g Spalter Mercur 8%aa at boiling start for 60 minutes. Or throw 56g Magnum (11.5%aa) into the kettle. Have fun and enjoy you weizen! :-) And of course tell us how it was... [Editiert am 14.7.2007 um 12:24 von alexbrand] ____________________ Home brewing More control. Less risk. If I had to explain you wouldn't understand. Antwort 9 Berliner Moderator Beiträge: 4024 Registriert: 7.4.2006 Status: Offline erstellt am: 14.7.2007 um 10:56   Selair, yes, I mostly do a single decoction. I mash in very thick at 45°C and infuse hot water to get to the 55 and 62°C rests. For the last step from 62 to 72°C I do a decoction with about 30% of the mash, but I cook it only for about 5 minutes. I tried before a triple decoction, but this, in my opinion, doesn't fit the freshness of a hefeweizen. ____________________ Gruß vom Berliner Antwort 10