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Rolf the Bavarian
Weizen/Weissbier • All Grain • 5 gal
Using what I have lying around to make this guy, I grew up some yeast from a bottle of Bavarian Weisse that isn't imported to the US as an experiment. The Wheat is Weyerman Light Wheat I only have about 4 lbs of wheat on hand. The hops are probably gonna be a 50/50 single addition. ....Snow day brew session.
December 14, 2013 pm 05:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3.88 lbs
Canadian 2-Row Malt; Canada Malting
Canadian 2-Row Malt; Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- 4.2 lbs
Pale Wheat Malt; Weyermann®
Pale Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- 0.34 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 0.80 lbs
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.
- 0.25 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.25 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 3.2 SRM | 2 - 8 | |
| Alcohol: | 4.8% ABV | 4.3% - 5.6% | |
| Bitterness: | 11.9 IBU | 8 - 15 | |
Discussion
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