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Spotted Tongue HefeRyeZen 2
Weizen/Weissbier • All Grain • 5.5 gal
Plan to take this to the NHC bash in Vegas this June.
May 28, 2004 am 12:36am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.5 lbs
Moravian Well-Modified Pale
Moravian Well-Modified Pale
Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.
- 6 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.5 lbs
German 2-row Pils
German 2-row Pils
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 oz
Czech Saaz - 3.9 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 0.5 oz
Czech Saaz - 3.9 AA% pellets; boiled 15 min
Czech Saaz
Very mild. '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
Wanted to use 6 lbs Moravian, but I took all the brew shop owner had left. Single step infusion mash at 150 for 60 minutes. Batch sparge reduced mash efficiency. Fermented at room temp, about 70 degrees.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.9 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 20.3 IBU | 8 - 15 | |
Discussion
A real good weizen.
2004-08-23 12:56am
Everybody who tried this liked it. The rye adds a bit of interesting spicyness. I might add a half pound of German Munich in the next batch for additional malt complexity.
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