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Beau's Mossig-Eichen Weissbier
Weizen/Weissbier • Extract • 5 gal
The name means "Mossy-Oak Wheat beer" because of the Irish moss and French oak chips that have been used in the recipe.
May 20, 2004 pm 04:23pm
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Ingredients (Extract, 5 gal)
- 1.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 3.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 2 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
- 1.0 oz
French oak chips - (omitted from calculations)
French oak chips
-
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
Boil 3 gallons water. Remove from heat, add extract, honey, and Northern Brewer hops (boil 60 min.) Add .5 oz Hallertauer hops (boil 30 min.) Add Irish moss (last 15 min.) Turn off heat, add .5 oz Hallertauer hops (last 5 min.) Chill wort to 70^F and add yeast. Ferment @ 68^F in primary (1 wk) Transfer to carboy and add Oak chips (steamed for 10 min.) (5 days) Prime with corn sugar and bottle
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 6.4 SRM | 2 - 8 | |
| Alcohol: | 4.4% ABV | 4.3% - 5.6% | |
| Bitterness: | 18.2 IBU | 8 - 15 | |
Discussion
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