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WISE ZEN
Weizen/Weissbier • All Grain • 10 gal
Weissbier or Hefeweizen evolved in Bavaria in the 16th century. It's singnature flavor often described as phenolic, spicy, tart, and fruity, with notes of clove, banana, nutmeg vanilla, apple, even bubblegum comes exclusively from the special Weissbier yeast strains.
April 20, 2012 pm 08:32pm
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Ingredients (All Grain, 10 gal)
- 10 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.
- 3.75 lbs
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- 2.75 lbs
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 1.3 lbs
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- .55 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 2 oz
Hallertauer Mittelfrüher - 3.9 AA% pellets; boiled 45 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 2 oz
Hallertauer Mittelfrüher - 3.9 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 3638 Bavarian Wheat™
Wyeast 3638 Bavarian Wheat™
Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness.
Notes
Multi-step infusion. Mash with approx 65% of net kettle volume of brewing liquor @ 99F; raise temp to 113F for 10 min; raise temp to 126F rest for 10 min; raise temp to 144F rest for 30 min; raise temp to 162F rest 30 min; raise temp to mash-out @ 172. Sparge/lauter 100 min. Boil 60 min. Bittering hops after 15 min. Aroma hops in whirlpool. Ferment in open fermenter in a sterile enviornment @ 64F - 75F, depending on yeast strain
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 6.8 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 16.6 IBU | 8 - 15 | |
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