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Weizenheimer
Weizen/Weissbier • All Grain • 5.5 gal
by Al Boyce Based on Steve Piatz' award winning Bavarian Weizen recipe, adjusted for The Old Kitchen Rug Brewery and my taste for more alcohol ;-D.
January 27, 2003 am 07:55am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- 8 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 oz
Hallertauer Mittelfrüher - 3.9 AA% pellets; boiled 90 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Hallertauer Mittelfrüher - 3.9 AA% pellets; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 tsp
Phosphoric Acid 10% - Phosphoric Acid to Sparge (omitted from calculations)
Phosphoric Acid 10%
Used to reduce sparge or mash water pH. Our phosphoric acid is diluted (1 oz of 75% phosphoric and 7 oz spring water) for easy measurement. 10% Solution. One 8 oz bottle will acidify many gallons of sparge water.
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Double decoction mash, with rests at 99F, 117F, 122F, 127F, 147F, 160F, and 170F. . Primary: 60F Secondary: 70F Bottle condition
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 3.8 SRM | 2 - 8 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.4 IBU | 8 - 15 | |
Discussion
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