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Galt's Hefe

Galt's Hefe

Weizen/Weissbier • All Grain • 5 gal

john_galt

Just trying to make something special.

May 2, 2003 am 07:19am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5 lbs German 2-row Pils

    German 2-row Pils

  • 3 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1/2 lbs German Wheat Malt Dark

    German Wheat Malt Dark

    Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

  • 3/4 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • .75 oz Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 90 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • .25 oz Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 15 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 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

I am not quite sure what kind of mash schedule i am gonna do......probably rests@ 120 145 155 all for 45 min

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.053 1.044 - 1.052
Terminal Gravity: 1.013 1.010 - 1.014
Color: 7.6 SRM 2 - 8
Alcohol: 5.2% ABV 4.3% - 5.6%
Bitterness: 17.2 IBU 8 - 15

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