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Spotted Tongue Hefe RyeZen 2
Weizen/Weissbier • All Grain • 5 gal
2nd rye beer, this time with more rye and wheat than last time. 25% rye, 25% wheat, 50% barley. If you make this, add some rice hulls, sparge is very slow without them. Note that this beer is mash-hopped, bitterness is only estimated.
May 24, 2003 pm 02:21pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 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 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 oz
Hallertau - 5.1 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP380 Hefeweizen IV Ale
White Labs WLP380 Hefeweizen IV Ale
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Notes
2 step infusion mash. 20 minutes at 122, add boiling water to raise to 152-154, hold for 60 minutes. Sparge was very slow, need to add some rice hulls next time. All hops were added to mash at mash-in, for a mash-hopped beer. Tried to estimate bitterness level by calculating for a 30 minute hop boil time. Wort was boiled for 60 minutes. 7 days in primary at 65-70 degrees, 7 days in secondary at same temp.
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: | 1.014 | 1.010 - 1.014 | |
| Color: | 10.9 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 28.9 IBU | 8 - 15 | |
Discussion
Turned out very good.
2003-06-24 9:54pm
This beer turned out quite good, took a ribbon at the recent San Diego County Fair in the Specialty Beer class. I think it was a touch sweet, but others felt it was just right. The predicted bitterness is not in the ballpark, as I would estimate it to be about 12-15 IBU's. While have to adjust estimating formula next time I make a mash-hopped beer.
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