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Master Pain's Hefer
Weizen/Weissbier • Partial Mash • 5.5 gal
O.G. was 1030. 3lbs of honey was added to boost gravity to 1045.
November 8, 2010 pm 12:20pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 4 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Carapils®/Carafoam®; Weyermann®
Carapils®/Carafoam®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier
- 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.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Hallertau - 3.8 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.
- .5 oz
Hallertau - 3.8 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Czech Saaz - 4.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Irish Moss - (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.
- 2 tsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 tsp
Corriander seeds - (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
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
O.G. came in at 1030. 3 pounds of Honey were added to the fermentator. O.G. was raised to 1045.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.014 | |
| Color: | 6.4 SRM | 2 - 8 | |
| Alcohol: | 6.2% ABV | 4.3% - 5.6% | |
| Bitterness: | 9.9 IBU | 8 - 15 | |
Discussion
Gone in one night
2010-12-08 10:33am
How else can I describe it??? The keg lasted one night...
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