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Weiss-tentativa

Weiss-tentativa

Weizen/Weissbier : All Grain : 4 L

tentativa de ale

primeira tentativa de ale

December 12, 2012 at 12:07pm

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Ingredients (All Grain4 L)

  • 0.27 kg Pale Ale Malt; Dingemans

    Pale Ale Malt; Dingemans

    Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.

  • 0.52 kg Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 0.04 kg Special Aromatic Malt; Malteries Franco-Belges

    Special Aromatic Malt; Malteries Franco-Belges

    Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.

  • 0.01 kg Special B Malt; Castle Malting

    Special B Malt; Castle Malting

    Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

  • 0.05 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 g Bullion - 7.5 AA% pellets; boiled 60 min

    Bullion

    Neutral. Not highly regarded.

  • 2 g Crystal - 3.2 AA% pellets; boiled 15 min

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 2 g Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • White Labs WLP300 Hefewizen Ale

    White Labs WLP300 Hefewizen Ale

    This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.047 1.044 - 1.052
Terminal Gravity: 1.011 1.010 - 1.014
Color: 6.7 SRM 2 - 8
Alcohol: 4.7% ABV 4.30% - 5.60%
Bitterness: 8.2 IBU 8.00 - 15.00

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