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Master Pains's Hefer

Master Pains's Hefer

Weizen/Weissbier • Partial Mash • 5.5 gal

j1laskey

This beer lasted 1 night in the keg. It was so good that all my friends drank it on me.

December 5, 2010 am 10:56am

5.0/5.0 1 rating

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. was 1030. 3lbs of honey was added to the fermentor to boost gravity 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

j1laskey

A great tasting, easy drinking Hefe

2011-12-05 12:51pm

Everytime I brew this beer it only last about a week in the keg. It is a favorite amongst friends and family

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