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Spotted Tongue Hefe RyeZen
Weizen/Weissbier • All Grain • 5 gal
Attempting first rye beer. Looking for a crisp, spicy hefe. Will enter comments after beer is finished. Racked to secondary after 8 days in glass. SG 1.024. Primary fermentation was at 65-70 degrees. FG 1.018 after 8 day secondary in glass. This beer turned out excellent, spicy with good clove nose. Has a "belgian" character to it, very drinkable.
July 13, 2002 pm 09:52pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 2 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 oz
Hallertauer Hersbrucker - 4.9 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 4.9 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 4.9 AA% pellets; boiled 5 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 lb
Rice Hulls - (omitted from calculations)
Rice Hulls
-
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
Step infusion mash, 125 for 30 minutes, raise to 154 for 60 minutes. Primary fermentation in glass at 65-70 degrees for 8 days.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 5.6 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 31.1 IBU | 8 - 15 | |
Discussion
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