Jack and Tan's Heffer Weizen
Weizen/Weissbier • Partial Mash • 5 gal
Changed my opinions on weiss/weizen beer.
November 15, 2007 03:54pm
Ingredients (Partial Mash, 5 gal)
- 2.5 lbs
German 2-row Pils
German 2-row Pils
- 4 lbs
White Wheat Malt;Briess
White Wheat Malt;Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- .25 lbs
Munich 10L Malt;Briess
Munich 10L Malt;Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 lbs
Dry Wheat;Muntons
Dry Wheat;Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .5 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
Hallertauer Hersbrucker -2.0 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
White LabsWLP300Hefewizen Ale
White LabsWLP300Hefewizen 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: | 1.053 | 1.044 -1.052 | |
Terminal Gravity: | 1.013 | 1.010 -1.014 | |
Color: | 6.5 SRM | 2 -8 | |
Alcohol: | 5.3% ABV | 4.3% -5.6% | |
Bitterness: | 10.1 IBU | 8 -15 |
Discussion
Very Excellent Beer
2015-03-30 9:40pm
3/20/15: First brew night. Things went smooth. Slightly burned grain in pot. Boil off was higher than usual. Need to start using 7gal total. OG: 1.047 slightly below target. Used 1/2g of gypsum and CaCl in mash with another 2g gypsum and 3g CaCl in boil. 3/23/15: Fermentation started on 3/21/15. Fermentation has been going at 60deg. Nice krausen and banana smell from the air lock. 3/30/15: Yeast has flocced out. Fermentation finished at 1.010-1.012. Right on target for 4.75% abv. Sample tastes of cloves with slight banana. Pronounced malt finish from Munich malt. Nice subtle hop bitterness and flavor. A delicious heffe! An orange slice would just add to the deliciousness. This is a winner!
This was good.
2015-08-05 3:08pm
After a while the clove faded to banana. I had trouble getting the carbonation correct on this batch. My two test subjects didn't particularly care for this beer. Of course, they only drink IPAs, so this really isn't in their wheel house. Still an excellent traditionally influenced brew.