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Crushers Hefe
Weizen/Weissbier • All Grain • 23 L
Spur of the moment brew. Not sure about the vienna malt
January 25, 2005 pm 06:10pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 1.41 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 2.73 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.62 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.29 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.27 kg
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 0.14 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 15 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 16 g
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. '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.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.9 SRM | 2 - 8 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.6 IBU | 8 - 15 | |
Discussion
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