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Maiden's Kiss
Weizen/Weissbier • All Grain • 5 gal
My take on a classic German Weisen bier.
April 19, 2012 pm 07:40pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
Wheat Malt Pale (Organic); Weyermann®
Wheat Malt Pale (Organic); Weyermann®
Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.
- 6 lbs
Premium Pilsner Malt Extra Pale; Weyermann®
Premium Pilsner Malt Extra Pale; Weyermann®
German-grown two-row spring barley (2004 harvest) Varieties: Barke & Scarlett Product Characteristics:Perfect foundation grist for all extra pale 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
- 2 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 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 oz
Hallertauer Mittelfrüher - 4.4 AA% pellets; boiled 90 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 ea
Lemon zest - zest of 1 lemon (omitted from calculations)
Lemon zest
Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.
- 1 tsp
Irish Moss - supermoss (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
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: | 1.075 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.014 | |
| Color: | 9.4 SRM | 2 - 8 | |
| Alcohol: | 7.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 22.1 IBU | 8 - 15 | |
Discussion
Question about lemon zest
2012-06-05 1:14pm
When is the lemon zest added? During the fermentation, during the boil...?
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