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worti - heffe
American Wheat or Rye Beer • Partial Mash • 5 gal
Brewing next
March 21, 2011 pm 03:03pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 5 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.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.7 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 5 lbs
CBW® Bavarian Wheat Liquid (Malt Extract); Briess
CBW® Bavarian Wheat Liquid (Malt Extract); Briess
Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat is a liquid, 100% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.
- 1 oz
Saaz - 5.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tbsp
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
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.
Notes
Recipe is scaled to account for the size of my BK, 20qt. I normally add a gallon of water to fermenter after boil. Didn't want to dilute the wort too much so that is why the recipe is large for a wheat. Although I am hoping for 6.5 - 7.5 finish. BIAB partial: 1. Initial rest period water needed; 1.33 qt/lb of water x6 = 2 gal 2. First rest; water temp 147. rest for 30 min. Temp. should stablize to 135ish. 3. Raise water temp to 155 by adding 3.2 qts boiling water; rest for 60 min. (total water 11.2qts pre-absorption) 4. 2 gal sparge to 170; add grain bag for rinse and rest for 15 min.. 5. Add all back to BK; boil 60 min. 6. Follow hop schedule. 7. Late LME (15 min). Ferm. Sched. 2 weeks primary 2 weeks secondary. Add .25oz Saaz and 1oz. Cascade (pellet)
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.013 | |
| Color: | 7.7 SRM | 3 - 6 | |
| Alcohol: | 8.2% ABV | 4% - 5.5% | |
| Bitterness: | 16.7 IBU | 15 - 30 | |
Discussion
Brewed on Saturday
2011-03-28 9:59am
Brewed this on Saturday. I upped the grain bill to account for my BK but apparently I was experiencing a mild stroke at the LHBS, I forgot an ounce of Saaz for my 30 min. addition. That has been reflected in recipe. After full boil I had 4gl of wort @ 1.086, added 1gl and brought it down to 1.066. Fermentation took off after I added a brew belt, roughly 8 hours after pitching. It went bananas last night. Should be interesting. Will dry hop per schedule.
Tastes good..
2011-04-01 9:42am
Drew a sample on Thursday, 3.31, its 7.0 and tastes like a belgian wheat. Needs to mellow a bit. A little hot alcohol finish.
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