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Noddy's Wheat
Weizen/Weissbier • Partial Mash • 25 L
Easy brewing with no tricks or traps. Great to do with a mate and a couple of home brews. Sensational little number great all year round with a hint of sweetness. Gets better with a little age.
December 23, 2005 pm 07:18pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 25 L)
- 1.0 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 1.0 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 1.25 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.25 kg
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.
- 0.5 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 30 g
Hallertau - 4.7 AA% pellets; boiled 50 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 25 g
Hallertauer Tradition - 4.7 AA% pellets; boiled 0 min
Hallertauer Tradition
Fine, 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Mashed grains at 66 - 68 celcius. Strained mash thro' grain bed then rinsed thro' with 60c water into boil pot. Added liquid malts, corn sugar and water to 15 liters, brought to boil, added bittering hops and boiled for 60 mins. Added aroma hops, corn sugar and boiled for another minute. Turned off boil and let steep for 15 mins. Rehydrated yeast in 500ml of 20c water and a teaspoon of sugar for 30 mins. Cooled wort to 20c and made up to 25 liters. Added rehydrated yeast and sealed fermenter. Left to ferment out for 2 weeks at 20c then bottled using dextrose as priming sugar.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 5.8 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.2 IBU | 8 - 15 | |
Discussion
Good all year round when you just want to enjoy one or two.
2006-12-23 5:30pm
This current recipe has taken a number of brews to get it to this point. Have brewed this one a number of times and find meets all my exspectations of a wheat bear. A hint of sweetness not over powered by a high bitterness, good mouthfeel and excellent head retension. Good all year round when you just want a couple of quiet ones.
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