
Ashland Weizen
Weizen/Weissbier • All Grain • 5 gal
I haven't made this one yet. It is due to be brewed on 19/01/03. Lets see how it goes.
January 16, 2003 am 04:39am
Ingredients (All Grain, 5 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1.0 oz
Hallertau - 4.4 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 tsp
CaSO4 - (omitted from calculations)
CaSO4
-
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
I did not use this yeast, I used Andeck Wheat yeast
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.050 | 1.044 - 1.052 | ![]() |
Terminal Gravity: | 1.013 | 1.010 - 1.014 | ![]() |
Color: | 3.5 SRM | 2 - 8 | ![]() |
Alcohol: | 4.7% ABV | 4.3% - 5.6% | ![]() |
Bitterness: | 20.1 IBU | 8 - 15 | ![]() |