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Bavarian Weizen
Weizen/Weissbier • Partial Mash • 5.25 gal
April 16, 2001 am 05:21am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.25 gal)
- 1 lbs
German 2-row Pils
German 2-row Pils
- 1.5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 4.5 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.
- .25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Spalt Spalter - 5.0 AA% whole; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertauer Hersbrucker - 4.6 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
Brew batch ___. Brewed __/__/2001. Steep grain in 1 gallons of water @ 150 degrees for 90 minutes. Sparge with 1.5 gallon water @ 168 degrees. Primary in 6.5 glass for ___ days @ 62 degrees. O.G._______. Rack to 5.5 glass to let clear on ___/___/2001. Gravity at rack _______. Secondary for ___ days @ ___ degrees. F.G._______. Prime with 1 1/4 Muntons wheat DME. Bottle ___/___/2001. ABV____.
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: | 7.8 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 17.1 IBU | 8 - 15 | |
Discussion
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