
Galt's Hefe
Weizen/Weissbier • All Grain • 5 gal
Just trying to make something special.
May 2, 2003 am 07:19am
Ingredients (All Grain, 5 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 | ![]() |