Recipe advice - ingredients error

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brewbear

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Morning

I'm after any advice or ideas. I was due to be brewing a hefeweisse today, but somehow I cocked up the ingredients order and have a premixed grain bill with the wrong malt (no wheat!). I ordered Pale Maris Otter rather than the wheat that should be in there. I've already had the yeast starter going (Yeast WLP300 Hefeweizen), so intend to continue anyway. If anyone has any advice or suggestions on how to adapt my brew I'd be interested to hear.

Premixed grain bill = 63.5% Pale MO, 35% Lager Malt, 1.5%.
Yeast WLP300 Hefeweizen
Hops: Hallertau Hersbrucker

Anything I should do to change the brew in light of the missing wheat? Does MO+ Lager Malt = a particular beer style suited to WLP300 and Hallertau Hersbrucker?

All I have in the cupboard/ freezer is 500g out of date Belgian candi sugar (light), 100g Fuggle, 100g Target.

At the very least, it will be a beer, but I'd like it to be a nice one.

Better check on the HLT...

Cheers!
 
Many thanks, prog99 - really interesting leads from here. Am going to try making/ tell myself it’s a dampfbier - a new style for me!

Thanks for the tip off
 
I wouldn't be too concerned, most of the flavour in a hefeweizen comes from the yeast anyway. It won't be exactly the same but it'll be close enough.
 
Just go with it I don't always use wheat in my Hefe's and as Steve says the yeast will do its bit in the taste area. Beer styles are meant to be evolved so do not worry I am sure it will taste good
 
strange-steve said:
I wouldn't be too concerned, most of the flavour in a hefeweizen comes from the yeast anyway. It won't be exactly the same but it'll be close enough.
Click to expand...

Just remember to crop the yeast so you make up the wheat version next time. It might be good to do a side by side comparison.
 
One of my entries for the Welsh national is Hefeweisse . My plan was 50/50 Maris Otter/Wheat with WLP300 Hefeweizen and
Hallertau Hersbrucker. When I came to brew it I realised I hadn't ordered anywhere near enough wheat malt and like you I had a starter on the go. I just thought "sod, carry on, it will be beer" and it did occur to me, as @strange-steve says "most of the flavour in a hefeweizen comes from the yeast anyway".
It will be interesting to see what the judges have to say about it.
 
RichardM said:
One of my entries for the Welsh national is Hefeweisse . My plan was 50/50 Maris Otter/Wheat with WLP300 Hefeweizen and
Hallertau Hersbrucker. When I came to brew it I realised I hadn't ordered anywhere near enough wheat malt and like you I had a starter on the go. I just thought "sod, carry on, it will be beer" and it did occur to me, as @strange-steve says "most of the flavour in a hefeweizen comes from the yeast anyway".
It will be interesting to see what the judges have to say about it.
Click to expand...
Lie about the ingredients and see if they pick it up!
 
An Ankoù said:
Lie about the ingredients and see if they pick it up!
Click to expand...
If I remember rightly from last year I won't have to lie. I think I just have to enter it as a particular style and say nothing else about it. Just wait and see if they say in their comments "There's not enough wheat in this and it's brewed with Maris Otter not Pilsner"
 
Best of luck with the competition entry, RichardM - be good to hear how the beer turns out.

Thanks for advice today - I now have 25l of lovely looking dampfbier ready to ferment. Massively overshot target og, though. Need to adjust my recipes to the new (much more efficient) mash tun! (Or get used to higher % beers)
 

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