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Spotted Tongue Hefeweizen 1
Weizen/Weissbier • All Grain • 5 gal
Trying a little Munich and Vienna in a hefe for some additional malt complexity.
September 10, 2003 pm 08:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 6 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 oz
Czech Saaz - 3.5 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 0.5 oz
Czech Saaz - 3.5 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 0.5 oz
Czech Saaz - 3.5 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 0.5 lb
Vienna malt - (omitted from calculations)
Vienna malt
-
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
Single step infusion mash at 150 for 60 minutes. Fermented in glass for 10 days at 64-68 degrees.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 5.5 SRM | 2 - 8 | |
| Alcohol: | 5.5% ABV | 4.3% - 5.6% | |
| Bitterness: | 24.7 IBU | 8 - 15 | |
Discussion
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