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Nottys Summer Wiezen
Weizen/Weissbier • All Grain • 26 L
September 14, 2002 pm 05:05pm
0.0/5.0 0 ratings
Ingredients (All Grain, 26 L)
- 2.08 kg
German 2-row Pils
German 2-row Pils
- 2.38 kg
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .3 kg
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 10 g
Northern Brewer - 9.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 10 g
Northern Brewer - 9.8 AA% pellets; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 12 g
Saaz - 3.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
Do a double decoction mash including a 50 deg.C protien rest, 65 deg.C saccharification rest and 76 deg.C mash out. Boil for 90 minutes. Cool to 22 deg.C, rack off the trub and pitch a 1 liter starter of WYeast 3068 Weihenstephan Wiezen Yeast. Ferment at 20deg.C for 2 days and drop the temperature to 18deg.C and ferment out.
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: | 1.010 | 1.010 - 1.014 | |
| Color: | 4.5 SRM | 2 - 8 | |
| Alcohol: | 4.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 16.9 IBU | 8 - 15 | |
Discussion
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