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Ooberbrau Hefeweizen
Weizen/Weissbier • All Grain • 5 gal
Based on Bavarian Dunkleweizen recipe by medievalbrewer with adjusted grain bill for hefeweizen style.
March 17, 2006 am 09:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3 lbs
German 2-row Pils
German 2-row Pils
- 5.25 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .37 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .30 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- .18 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- .30 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .6 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 1 min
Hallertauer Tradition
Fine, 'Noble'.
- 3.8 g
Gypsum - (omitted from calculations)
Gypsum
- 3.8 g
Chalk - (omitted from calculations)
Chalk
-
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
Add .5g/gal gypsum and .5g/gal chalk to soft water to simulate Munich water.
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: | 1.012 | 1.010 - 1.014 | |
| Color: | 7.1 SRM | 2 - 8 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.8 IBU | 8 - 15 | |
Discussion
First batch was good, but need to reduce the bite some
2006-06-26 9:12pm
I am thinking that the grain bill is a little too complex for this style. For the next batch, I will remove the rye.
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