Recipe Rescue

[Centiweasel]

Hey all, can anyone help me make something of this?
i recently made an order form get er brewed, I was meant to get the ingredients for a wheat beer:
2.5kg pilsner malt
2.5kg wheat
hallertau tradition hops
munich classic yeast

like a numpty iv accidentally ordered Vienna malt instead of the wheat malt.
so iv got 50% Pilsner 50% vienna pre milled in a bag.
I was thinking of trying out one of the kveik yeasts and calling it a pseudo Vienna lager, but ideally I would like to make something a bit like a Leffe out of it, don't know if that is possible because I haven't seen any Leffe clone recipes with vienna in them.

Cheers everyone

 

[fury_tea]

If it was me, I'd brew the mistake and see what comes out the other end. It won't be bad I bet.

You could always put a 2nd order in for the rest of the ingredients for a Vienna lager and add your wheat into that order. That way you have another beer lined up for next time! Win win!

 

[Dorst]

I've found renewed love for Vienna malts lately. A 50/50 pilsner and vienna will give you a great beer. I think the recipe works as is and since you already have all the ingredients I would just brew it.

When compared to Vienna malt: Wheat is lighter in colour, tends to add a bit of a fresh and sweeter note, will add more haze. Vienna will add more of a breadcrust note and will turn out a bit darker in colour.

If you want to create a Leffe clone I think the choice of yeast will have a bigger impact on the final flavour than the malt bill. You now have selected Munich Classic, a yeast for a German wheat beer. I would stick to something Belgian like Lallemand Abbey for your next recipe. Increasing the fermenting temperature and adding simple sugars should also help you get closer to a Leffe profile (you are looking for a yeast forward beer). Most classic Belgian beers are mostly pilsner malt (80 percent or more) with only minor other malt additions.

If I would take a stab at generic Belgian blonde it would look something like this:

Malts (4.6 kg)
4 kg (80%) — Weyermann Pilsner — Grain — 3.5 EBC
500 g (10%) — Weyermann Munich I — Grain — 15 EBC
100 g (2%) — Weyermann Caramunich II — Grain — 124 EBC

Other (400 g)
400 g (8%) — Table Sugar, Clear — Sugar — 2 EBC

Hops (50 g)
20 g (17 IBU) — Hallertau Tradition 7% — Boil — 60 min
30 g (9 IBU) — Hallertau Tradition 7% — Boil — 10 min

Yeast
1 pkg — Lallemand (LalBrew) Abbaye Belgian 83%

With my efficiencies this would get me close to a Leffe blond in terms of ABV, colour, bitterness etc. (21 liters)

 

[Jim Brewster]

I used 30% Munich malt in a wheat beer and it was pretty good, probably a bit better than my previous ones using just pale malts.

 

[Clint]

I'd brew it!
I have a Vienna lager on my list...its roughly equal amounts of maris otter,Munich and Vienna malts with Hallertau and saaz. I'll use MJ Cali lager yeast.

 

[Centiweasel]

Alright guys, so it looks like three votes for brew it to it,
I will get on with it this Saturday so I should be able to update in a couple of weeks.
I'll just call it a wheat-less-wheat beer

Dorst, thanks for the Belgian blond recipe suggestion I will give that a go next time I make an order.