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Geisler Weisse
Weizen/Weissbier • All Grain • 5 gal
This Bavarian Weizen will be low on Wheat malt due to splitting up the Mash with a Pale Ale. The Yeast cake from this primary will be used to make a Dunkel Weizen next week.
March 21, 2003 am 10:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 3.2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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.
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: | 1.010 | 1.010 - 1.014 | |
| Color: | 7.8 SRM | 2 - 8 | |
| Alcohol: | 5.3% ABV | 4.3% - 5.6% | |
| Bitterness: | 20.3 IBU | 8 - 15 | |
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