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West Mountain Weizen
American Wheat or Rye Beer • Extract • 5 gal
Close match to Widmer Hefewiezen. Color a bit darker due to partial extract boil, but flavor very close.
September 3, 2005 am 09:56am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .25 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 6 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.
- 1.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.5 AA% whole; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP320 American Hefeweizen Ale
White Labs WLP320 American Hefeweizen Ale
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,
Notes
Steep Grains in 1 1/2 gallons water at 150 degrees for 30 minutes.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 11.5 SRM | 3 - 6 | |
| Alcohol: | 5.7% ABV | 4% - 5.5% | |
| Bitterness: | 30.8 IBU | 15 - 30 | |
Discussion
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