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Rolf the Bavarian

Rolf the Bavarian

Weizen/Weissbier : All Grain : 5 gal

Petey

Using what I have lying around to make this guy, I grew up some yeast from a bottle of Bavarian Weisse that isn't imported to the US as an experiment. The Wheat is Weyerman Light Wheat I only have about 4 lbs of wheat on hand. The hops are probably gonna be a 50/50 single addition. ....Snow day brew session.

December 14, 2013 at 05:46pm

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Ingredients (All Grain5 gal)

  • 3.88 lbs Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • 4.2 lbs Pale Wheat Malt; Weyermann

    Pale Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • 0.34 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.

  • 0.80 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 0.25 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.25 oz Hallertau - 4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • Wyeast 3068 Weihenstephan Weizen™

    Wyeast 3068 Weihenstephan Weizen™

    Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.048 1.044 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 3.2 SRM 2 - 8
Alcohol: 4.8% ABV 4.30% - 5.60%
Bitterness: 11.9 IBU 8.00 - 15.00

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