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Seasonal Cinnamon Honey Weiss Beer
Weizen/Weissbier • All Grain • 5 gal
Prime with honey
October 27, 2001 am 09:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3.3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 3 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.3 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3.3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.3 oz
Hallertau - 3.9 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.
- 0.6 oz
Hallertau - 3.9 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.3 oz
Hallertau - 3.9 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.
- 12 lb
Cinnamon Sticks - (omitted from calculations)
Cinnamon Sticks
-
BrewTek CL-380 Saison
BrewTek CL-380 Saison
This yeast leaves a smooth, full character in the malt, with mild yet pleasant esters and flavors reminiscent of apple pie spices. Best used to recreate country French and Belgian Ales as well as Grand Cru styles.
Notes
Mash in 9 L of water at 153F for 90 minutes Sparge in 4.75 gallons of 170 F Water. Use 3 x 4 inch Cinnamon stick pieces
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 4.7 SRM | 2 - 8 | |
| Alcohol: | 5.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 13.4 IBU | 8 - 15 | |
Discussion
cinnamon sticks
2005-12-10 10:14pm
At what point do you add the cinnamon sticks, and for how long do you leave them in?
Post a Comment
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