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Eager Hefe

Eager Hefe

Weizen/Weissbier : All Grain : 5 gal

Eager2brew

My first attempt at a Hefe..

March 26, 2014 at 01:41pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 4 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 5.00 lbs Australian Wheat Malt

    Australian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 0.75 lbs 2-Row Caramel Malt 10L; Briess

    2-Row Caramel Malt 10L; Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.35 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.1 oz Galena - 13.0 AA% whole; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • 0.48 oz Cascade - 5.5 AA% whole; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1/2 tsp Irish Moss - @ 15 min left (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.

  • 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.

Notes

Mashed @ 152

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.051 1.044 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 4.8 SRM 2 - 8
Alcohol: 5.1% ABV 4.30% - 5.60%
Bitterness: 8.8 IBU 8.00 - 15.00

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