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Los Tres Amigos

Los Tres Amigos

Weizen/Weissbier • All Grain • 23 L


Great beer for wheat lovers. It came out smooth, clean and delicious. Very good for a hot day.

May 23, 2013 at 10:36am

4.0/5.0 1 rating

Ingredients (All Grain23 L)

  • 2.5 kg Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 2.5 kg Wheat Malt; Castle Malting

    Wheat Malt; Castle Malting

    Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.

  • 0.3 kg Vienna 2RS Malt; Castle Malting

    Vienna 2RS Malt; Castle Malting

    Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.

  • 0.1 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 16 g Tettnanger - 4.5 AA% pellets; boiled 60 min


    Mild, slightly spicy. 'Noble'.

  • 1 g Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 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: 1.050 1.044 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 4.1 SRM 2 - 8
Alcohol: 5.0% ABV 4.3% - 5.6%
Bitterness: 10.8 IBU 8 - 15




2013-05-23 10:39am

15 min @ 45º C 30 min @ 50º C 70-80 min @ 66º C 10 min @ 76º C Total boil time 80 min Primary - 5 days @ 19º C Secondary - 2 days @ 8º C - 2 days @ 6º C - 2 days @ 4º C

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