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Weizen/Weissbier • All Grain • 20 L
October 29, 2002 pm 04:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 2 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2.5 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 14 g
Saaz - 6.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3.5 g
Saaz - 4.8 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3.5 g
Hersbrucker - 5.0 AA% pellets; boiled 30 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 3.5 g
Hersbrucker - 4.5 AA% pellets; boiled 10 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
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: | 1.009 | 1.010 - 1.014 | |
| Color: | 4.4 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 18.2 IBU | 8 - 15 | |
Discussion
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