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Holy Steven
Weizen/Weissbier • All Grain • 6.25 gal
Good. Just a tad heavy on the hops. Could use more malt (vienna) or a tripple decoction.
May 27, 2006 pm 01:40pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.25 gal)
- 6.25 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .625 oz
Liberty - 4.1 AA% whole; boiled 90 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- .25 oz
Liberty - 4.1 AA% whole; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- .25 lb
rice hulls - (omitted from calculations)
rice hulls
- .375 lb
Dry Wheat Malt Extract - (omitted from calculations)
Dry Wheat Malt Extract
-
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
“High-Short Decoction Mash” Mash in at 141 F. for 15 min. with 14 qt. water at 150 F. Take heavy decoction of 40% of mash (~5 qt.) and bring to a boil by raising 2-3 degrees per minute (stop at 156 F. for 15 minutes). Boil decoction for 15 minutes. Add decoction to mash to raise temp. to 154 F and hold for 45 minutes. Raise mash to 170 F. with a thin (liquid only from top of mash) decoction (5.5 qt. brought to boil) Add pre-soaked and heated rice hulls to the main mash. Hold for 10 minutes and recirculate for 5 minutes. Sparge with 4.5 gallons water @ 168 F. Boil Add 4 qts. of water to the boil kettle and hops as a first wort hop. Total boil is 90 min. Chill with a plate chiller. SG=1.64 @ 65F. Add 1 gallon of spring water to fermenter to yield SG=1.52 @ 62F. Aerate for 30 minutes. Fermentation Add 1 qt. yeast starter made with DME wheat. Primary ferment for 5 days at 65°-72 F in a 8 gallon bucket with airlock. Crash temp to 40 F. on day 6. Transfer to keg and force carbonate on day 7. Serve when highly carbonated.
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: | 3.3 SRM | 2 - 8 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.2 IBU | 8 - 15 | |
Discussion
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