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petes weizen/witbier
Weizen/Weissbier • All Grain • 36 L
Double batch brew. Split between 2 fermenters with 3068 for the Weizen, and WLP400 for the Witbier. A small boil of coriander, orange peel & chamomile was done on the side for the wit too. Initial tastes are promising.
December 22, 2010 pm 05:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 36 L)
- 4 kg
Malt Craft Wheat Malt; Joe White Maltings
Malt Craft Wheat Malt; Joe White Maltings
Product Code: 1101
- 4 kg
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- .2 kg
Light Munich Malt; Joe White Maltings
Light Munich Malt; Joe White Maltings
Product Code: 1104
- 62 g
Hallertau - 2.1 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.
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 4.3 SRM | 2 - 8 | |
| Alcohol: | 5.4% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.2 IBU | 8 - 15 | |
Discussion
Not bad
2011-03-22 5:31pm
Turned out pretty good, the ale malt takes away from the wheat flavours when it warms up, but it's not bad for a first attempt. The Belgian Wit version was a better drop with the orange/coriander addition, so I'd maybe do this again as a straight belgian, but with more wheat.
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