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Frankenweizen
Weizen/Weissbier • Extract • 5 gal
April 11, 2001 pm 07:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 6.3 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 0.25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 oz
Hallertau - 3.8 AA% pellets; boiled 60 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 - 3.8 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.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Steeped grain @160 for 30 min. Added 60/40 LME, corn sugar and honey and 1.5oz hops and boiled. At 45min added .5oz hops. Chilled wort in tub with cool water. Added 2.5gal to fermenter and pitched yet at 68deg. Left in warm72 closet for 4 days. Racked to carboy for 7 days. Bottled with corn sugar priming. Came out way dark for style. Heavy on sourish malty flavor and cystal clear. Weird, but very drinkable.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.014 | |
| Color: | 11.4 SRM | 2 - 8 | |
| Alcohol: | 6.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 25.3 IBU | 8 - 15 | |
Discussion
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