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British Weizen
Weizen/Weissbier • All Grain • 19.50 L
Ordinal weizen except for the use of EK Goldibngs for bittering hops. I need to consume a large stock of EK Goldings and I think it is good to use them for weizen since the characteristics of hops do not contribute very well to the flavor of the beer in this style.
April 29, 2018 pm 10:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 1.81 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
- 2.45 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.09 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.165 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.
- 15 g
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 0.5 tsp
Wyeast Nutrient - Boil for 10 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
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.
Notes
Add 1/12 tsp of campden powders each for the mashing water and sparging water. Add 1 tsp of gypsum for mashing water. 2 step temperature mashing with mash-out. Protein rest: 50C for 15 mins. Saccharification rest: 67C for 90 mins. Mash out: 75.6C for 10 mins. Brewed on 4/29/18. The OG was 1.056.
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: | 4.3 SRM | 2 - 8 | |
| Alcohol: | 4.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 11.8 IBU | 8 - 15 | |
Discussion
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