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Forest Falls Hefe-Weizen All-Grain
Weizen/Weissbier • All Grain • 10 gal
August 2, 2002 am 08:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 20 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 oz
Perle - 5.5 AA% whole; boiled 40 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Hallertauer Hersbrucker - 8.7 AA% whole; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Tettnanger - 4.4 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
Breaking in the new 1 BBL linear system!! The Tettnanger Hops will be added after the wort is at 65 deg. Will add 1/2 oz Perle to grain bed during the mash/protien rest. This will leach out more of the hop oils into the wort and reduces the amount of bitterness, flavor, and aroma lost to the boil. Boil the remaing 1/2 oz Perle & 1 oz Hallertau per hop schedule. Add 1 lb of rice hulls
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 5.4 SRM | 2 - 8 | |
| Alcohol: | 6.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.5 IBU | 8 - 15 | |
Discussion
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