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Evening Weizen
Weizen/Weissbier • All Grain • 19.50 L
I am not going to brew this, since this recipe is pretty ordinary except the use of Munich malt. I am going to brew much lighter less alcoholic one with less wheat than barley, for drinking in the afternoon. BeerTool's recipe generator gave this one. Thanks!
February 3, 2016 pm 09:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 1.70 kg
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 2.30 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.50 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.23 kg
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.
- 12 g
Liberty - 4.9 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 14 g
Liberty - 4.9 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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.
Notes
I brewed this! I could not resist. 2 step temperature mashing with a mash-out. Protein rest: 50C for 30 min. Saccharification rest: 65C for 90 min. Mash-out: 75.6C for 10 min. Boiled for 120 min. since I got 27.8 litters of pre-boil wort. The evaporation rate for my boiling tun is about 3.9 litters. Brewed on 2/26/16. The OG was 1.060. It seemed too high. Also the color was much darker than that had been calculated, which reminded me of weizen bock. May be too much use of Munich.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.8 SRM | 2 - 8 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 13.6 IBU | 8 - 15 | |
Discussion
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