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Ashland Weizen

Ashland Weizen

Weizen/Weissbier • All Grain • 5 gal

Berapnopod

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

0.0/5.0 0 ratings

Ingredients (All Grain5 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

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