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Weiss-tentativa
Weizen/Weissbier • All Grain • 4 L
primeira tentativa de ale
December 12, 2012 pm 12:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4 L)
- 0.27 kg
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 0.52 kg
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.04 kg
Special Aromatic Malt; Malteries Franco-Belges
Special Aromatic Malt; Malteries Franco-Belges
Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.
- 0.01 kg
Special B Malt; Castle Malting
Special B Malt; Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- 0.05 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 g
Bullion - 7.5 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- 2 g
Crystal - 3.2 AA% pellets; boiled 15 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 2 g
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 6.7 SRM | 2 - 8 | |
| Alcohol: | 4.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 8.2 IBU | 8 - 15 | |
Discussion
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