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Polish Wheat Beer

Polish Wheat Beer

Weizen/Weissbier : All Grain : 5.5 gal

mikfir

A traditional brew with a long history. Sessionable.

October 29, 2012 at 12:01pm

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 5 lbs Smoked Malt; Weyermann

    Smoked Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from “regular” to Märzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish

  • 3 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 1 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1 oz Saaz - 5.0 AA% whole; boiled 105 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .5 oz Saaz - 5.0 AA% whole; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1 fl oz Isinglass finings - (omitted from calculations)

    Isinglass finings

    Isinglass finings are used extensively as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale, although there are a few cask ales available which are not fined using isinglass. The finings, a pure form of gelatin, flocculate the live yeast in the beer into a spongy mass, which settles to the bottom of the cask. Left to itself, beer will clear naturally; however, the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Started with a recipe in BYO.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.036 1.044 - 1.052
Terminal Gravity: 1.009 1.010 - 1.014
Color: 3.1 SRM 2 - 8
Alcohol: 3.6% ABV 4.30% - 5.60%
Bitterness: 28.5 IBU 8.00 - 15.00

Discussion

mikfir

Various.

2012-10-29 12:07pm

THere is no category for Polish Wheat Beer. So, I used the German Wheat Beer. That's why it looks so out of style. Important to note that the smoked wheat malt is Weyerman OAK smoked. Big difference from peat smoking.

mikfir

Kreusen

2012-11-02 11:20am

Note that due to the large amount of wheat protein, this batch will foam like crazy.

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