
Weiss Ferry
Weizen/Weissbier • All Grain • 21 L
My first experience of weiss.
November 3, 2012 pm 12:14pm
Ingredients (All Grain, 21 L)
- 2.5 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2.5 kg
Wheat Malt; Durst
Wheat Malt; Durst
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.100 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 25 g
Hallertauer Hersbrucker - 3.8 AA% pellets; boiled 40 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 20 g
Hallertauer Hersbrucker - 3.8 AA% pellets; boiled 10 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Fermentis WB-06 Safbrew WB-06
Fermentis WB-06 Safbrew WB-06
A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.053 | 1.044 - 1.052 | ![]() |
Terminal Gravity: | 1.013 | 1.010 - 1.014 | ![]() |
Color: | 3.6 SRM | 2 - 8 | ![]() |
Alcohol: | 5.2% ABV | 4.3% - 5.6% | ![]() |
Bitterness: | 13.3 IBU | 8 - 15 | ![]() |