And I know it’s traditional because I used red wheat!   I’m a little easily excited and when I was picking up ingredients at Brewstock in New Orleans I learned that red wheat is more traditional and the white wheat was more of an American thing.   Cool little thing I didn’t know that Aaron dropped while getting my order together.

I don’t know a whole lot about wheat beers when it comes to brewing them.   This will be my first shot at a weizen and I’ve purchased the ingredients for a couple of other weizens.

How it went 3/30/2013

Brew day went very well.   I used the PH meter for the first time and got the ph down.   I have a feeling I’ve been pretty high on PH on past beers even though I have been adjusting with acid.  My previous beers have probably been in the 6.5PH range as it took a little more acid to get this thing in the right range.

The mash went well but I was a little worried I may experience a stuck sparge which didn’t happen.   Everything lautered off just fine.   The boil went well but had to go a little viscous to get the excess boiled off.     Cooled down and transferred over a very clear and very beautiful reddish beer.     I pitched the active starter after it cooled down into the mid 60’s.    This beer should turn out fine based on process.   We shall see.

Update 4/3/2013

The gravity is about 1.015 and it tastes pretty darn good flat.   Should be about ready to carbonate tomorrow so I’ll get that started for the sake of getting it ready for the Louisiana Club Homebrew Competition in Lafayette.

Update 9/8/2014

Looked up this recipe to brew it for Oktoberfest 2014 and realized I never noted that it placed 3rd in the Louisiana Club Homebrew competition. there were 15 entries so pretty good. I was having problems with transferring beer from kegs to bottles without losing carbonation at the time and the primary complaint was it needed more carbonation. So fix that and it wins!