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Honey Locust
Weizen/Weissbier • Partial Mash • 5 gal
As with most hefeweizens, this is nice on a hot day and popular with friends. The banana is present in the correct amounts and there are even touches of clove and lemon. Honey is mostly absent, but probably helped dry this out some.
August 23, 2011 am 01:00am
3.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 3 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.
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 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
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 31 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
Brewed for and with several co-workers. Simple partial-mash weizen recipe with a pound of honey to lighten it up some and up the interest factor. Mash @ 95 for 15 min 122 for 15 min 152 for 45 min Sparge @ 170 degrees 45 min boil with extract being added with 10 minutes to go in order to help preserve some of the pale color. Bentonite powder added at 5 min before flame-out.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 5.9 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 13.6 IBU | 8 - 15 | |
Discussion
Good, basic hefeweizen
2011-11-09 10:49pm
This is a simple hefeweizen that would serve as a great beer to brew when teaching friends. This is what I did. The results are fine and easy to drink. Novices will gladly take a few of these home after the brewing lesson. It is hard to rate something this easy with more than 3-stars. Appropriate spice and banana profile. Fermented cooler than normal, so banana notes are muted compared to previous batches.
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