Subject: Digest for the period 6/15/2003 - 6/16/2003 Date: Mon, 16 Jun 2003 01:01:38 -0400 Table of contents ---------------------------------------------------------------------- 1. Berliner weisse ---------------------------------------------------------------------- From: Mike Dixon Date: Sun, 15 Jun 2003 08:32:32 -0400 Subject: Berliner weisse From: Patrick Twohy Date: Thu, 12 Jun 2003 22:12:48 -0700 Subject: Berliner weisse >Is that really right? Those few recipes I see call for at least >50/50 wheat and barley. I think it is summed up best in Eric Warner's "German Wheat Beer" AHA Classic Style Series on p34: "In earlier times the amount of wheat malt in the grist was as low as 25-30 percent, but today it ranges from 50 to 75 percent." My own take is that with a beer so small and with the lactic sourness and carbonation, you're not going to be able to tell the difference in a beer made with 25% wheat and one made with 50% wheat with so light a body. Cheers, Mike Dixon Wake Forest, NC www.ipass.net/~mpdixon/homebrew.htm ********************************************************************** * JudgeNet - the beer judge digest * * Send plain text only, no HTML, MIME, encoded text or attachments * * Send subscription requests & changes to judge-request`at`synchro.com * ********************************************************************** Subject: Digest for the period 6/15/2003 - 6/16/2003 Date: Mon, 16 Jun 2003 01:01:38 -0400 Table of contents ---------------------------------------------------------------------- 1. Berliner weisse ---------------------------------------------------------------------- From: Mike Dixon Date: Sun, 15 Jun 2003 08:32:32 -0400 Subject: Berliner weisse From: Patrick Twohy Date: Thu, 12 Jun 2003 22:12:48 -0700 Subject: Berliner weisse >Is that really right? Those few recipes I see call for at least >50/50 wheat and barley. I think it is summed up best in Eric Warner's "German Wheat Beer" AHA Classic Style Series on p34: "In earlier times the amount of wheat malt in the grist was as low as 25-30 percent, but today it ranges from 50 to 75 percent." My own take is that with a beer so small and with the lactic sourness and carbonation, you're not going to be able to tell the difference in a beer made with 25% wheat and one made with 50% wheat with so light a body. Cheers, Mike Dixon Wake Forest, NC www.ipass.net/~mpdixon/homebrew.htm ********************************************************************** * JudgeNet - the beer judge digest * * Send plain text only, no HTML, MIME, encoded text or attachments * * Send subscription requests & changes to judge-request`at`synchro.com * **********************************************************************