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Nevada Wheat

Weizen/Weissbier • All Grain • 18.93 L

Nevada

Mash: 50ºC - 20 minutes 62ºC - 30 minutes 70ºC - 30 minutes 78ºC - 5 minutes Wheat beer. Not as sweet as german's and not too soft as a Crystal Weiss.

April 18, 2012 pm 01:26pm

0.0/5.0 0 ratings

Ingredients (All Grain, 18.93 L)

2.1 kg Pilsner Malt; Weyermann®

Pilsner Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
2.3 kg Wheat Malt; Castle Malting

Wheat Malt; Castle Malting

Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.
0.4 kg Munich 25 EBC Malt; Castle Malting

Munich 25 EBC Malt; Castle Malting

Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.
0.2 kg Melanoidin 40 EBC Malt; Castle Malting

Melanoidin 40 EBC Malt; Castle Malting

Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.
8 g Hallertauer Tradition - 10.0 AA% pellets; boiled 60 min

Hallertauer Tradition

Fine, 'Noble'.
20 g Saaz - 3.5 AA% pellets; boiled 10 min

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
Wyeast 3333 German Wheat™

Wyeast 3333 German Wheat™

Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

		Range for this Style
Original Gravity:	1.056	1.044 - 1.052
Terminal Gravity:	1.013	1.010 - 1.014
Color:	7.3 SRM	2 - 8
Alcohol:	5.5% ABV	4.3% - 5.6%
Bitterness:	16.1 IBU	8 - 15

	Apparent	Real
Original Extract:	13.73 P	13.73 P
Terminal Extract:	3.43 P	5.38 P
Attenuation:	75.0%	60.8%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.6 g	107.9
Carbs:	19.0 g	72.2
Protein:	1.3 g	5.3
		Total Calories
		185.4

Fermentables

Total: 5.00 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pilsner Malt Pilsner Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers	2.1 kg
Wheat Malt Wheat Malt; Castle Malting Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.	2.3 kg
Munich 25 EBC Malt Munich 25 EBC Malt; Castle Malting Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.	0.4 kg
Melanoidin 40 EBC Malt Melanoidin 40 EBC Malt; Castle Malting Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.	0.2 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Hallertauer Tradition (10%) Hallertauer Tradition Fine, 'Noble'.	8 g	60 min
Saaz (3.5%) Saaz Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.	20 g	10 min

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Recipe Search

Products

Nevada Wheat

Ingredients (All Grain, 18.93 L)

Pilsner Malt; Weyermann®

Wheat Malt; Castle Malting

Munich 25 EBC Malt; Castle Malting

Melanoidin 40 EBC Malt; Castle Malting

Hallertauer Tradition

Saaz

Wyeast 3333 German Wheat™

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Wheat Malt; Castle Malting

Munich 25 EBC Malt; Castle Malting

Melanoidin 40 EBC Malt; Castle Malting

Hops

Hallertauer Tradition

Saaz

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Nevada Wheat

Ingredients (All Grain, 18.93 L)

Pilsner Malt; Weyermann®

Wheat Malt; Castle Malting

Munich 25 EBC Malt; Castle Malting

Melanoidin 40 EBC Malt; Castle Malting

Hallertauer Tradition

Saaz

Wyeast 3333 German Wheat™

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Wheat Malt; Castle Malting

Munich 25 EBC Malt; Castle Malting

Melanoidin 40 EBC Malt; Castle Malting

Hops

Hallertauer Tradition

Saaz

Discussion

Post a Comment

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