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Spanky and Seth's Good Beer
Weizen/Weissbier • Partial Mash • 5.0 gal
realized I had a lot of changes to make to this. Please try it again, I think you'll like it.
August 25, 2012 pm 12:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.0 gal)
- 1.5 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.0 lbs
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 3.0 lbs
Wheat Liquid; Alexanders
Wheat Liquid; Alexanders
American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American and German style beers. 60% wheat & 40% 2 row barley, great base for wheat beers.
- 2.0 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.0 lbs
Rice (Pregelatinized Flakes); Briess
Rice (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Rice Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rice Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rice Flakes are made from medium-grain rice and produce a light, clean and crisp characteristic to the finished beer. • Use a slightly lower conversion temperature and extend the conversion time 15 minutes to obtain maximum efficiency. • Use up to 40% as a cereal adjunct in the total grist.
- 0.5 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1.0 oz
Spalt Spalter - 4.8 AA% whole; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - Clarifying (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.
-
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.
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: | 5.3 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 11.8 IBU | 8 - 15 | |
Discussion
Question
2012-09-04 2:40pm
Why are you trying to clarify a hefeweizen?
Post a Comment
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