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Houbliner Weisse
Brett Beer • All Grain • 5.5 gal
Add most of acidulated after conversion, only 6 oz in mash (pH is 5.32 with distilled water and 5.24 with 1.5 tsp gypsum in mash)
May 27, 2016 pm 10:50pm
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Ingredients (All Grain, 5.5 gal)
- 3 lbs
White Wheat Malt; Canada Malting
White Wheat Malt; Canada Malting
Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.
- 6 lbs
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
- 1.5 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 10 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 2 oz
Citra® - 12.0 AA% whole; boiled 0 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
-
White Labs WLP644 Brettanomyces Bruxellensis Trois
White Labs WLP644 Brettanomyces Bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Notes
0.5 oz Amarillo 60 1.25 oz Hersbrucker 20;10 2 oz Citra WP 1 oz citra; mosaic;Nelson Sauvin Primary 2 oz Nelson Sauvin Secondary Added 3 tsp tartaric acid, which was a bit much
Style (BJCP)
Category: 28 - American Wild Ale
Subcategory: A - Brett Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.025 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 4.7 SRM | 0 - 50 | |
| Alcohol: | 6.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 13.0 IBU | 0 - 120 | |
Discussion
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