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Bears Brewery's Weizen II
Weizen/Weissbier • All Grain • 23 L
Fresh and tasty beer
May 4, 2005 am 07:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 2.000 kg
German 2-row Pils
German 2-row Pils
- 3.000 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 20 g
Hallertauer Tradition - 6.0 AA% whole; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 20 g
Hallertauer Tradition - 6.0 AA% whole; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
-
Wyeast 3333 German Wheat™
Wyeast 3333 German Wheat™
Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.
Notes
Warm 15 liters of water @ 60°C, steep grains and let it rest @ 55°C for 30'. Warm to 65°C and rest for 45', in the meanwhile bring 20 liters of water to 80°C, then bring wort to 77°C for mashout. Move wort to filter and let it rest for few minutes to let grains fall on the bottom. Start collecting wort and put back the very first you collect until it's clear. Put sparging water to cover grains without let them exposed to air. Collect 28 liters of liquor (SG 1043). Bring wort to a boil and add hops (in hop bag), after 45' add aroma hops (in hop bag) and wort chiller. After 15' turn fire off and start to chill the wort. Take away wort chiller and hop bags and let wort rest for 15' (covered) then move to fermentor 23 liters @ 1048. Pitch yeast @ 24°C and when fermentation starts keep it around 18 - 22 °C. Bottle and prime. Age at least 4 weeks.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 3.1 SRM | 2 - 8 | |
| Alcohol: | 4.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 19.8 IBU | 8 - 15 | |
Discussion
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