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Hefe-weizen
Weizen/Weissbier • All Grain • 5 gal
Simple grain bill. Great results.
October 13, 2001 pm 05:11pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 oz
Hallertau - 6.7 AA% whole; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Simple and conforms to German law. The closest I could get to the sytle without decoction mashing. And what a grain bill! Step mash starting with 122f for 20 min. raise by direct heat to 140f for 25 min. raise to 155 for 40 min. 165f for 5 min. to fix the wort and sparge with 168f water for 30 min. Recirculation is suggested, but the style is cloudy anyway. Yeast makes all the differance here. For stability and shelf life-filter and add lager yeast for bottle conditioning.(kegging about 8-14 days at 34-42f).If your attenuation is better than 74%(we are shooting for 80%)the ABV may be as much as 5.75%.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 3.5 SRM | 2 - 8 | |
| Alcohol: | 5.3% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.5 IBU | 8 - 15 | |
Discussion
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