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Belgian Wheat
Weizen/Weissbier • All Grain • 11.5 gal
Trial
June 5, 2006 am 09:38am
0.0/5.0 0 ratings
Ingredients (All Grain, 11.5 gal)
- 10 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 6 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 3 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- .5 lbs
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 2 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 3 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 1 oz
East Kent Goldings - 6.6 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Tettnanger - 4.8 AA% whole; boiled 25 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Tettnanger - 4.8 AA% whole; boiled 0 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.75 oz
Chamomile flowers - (omitted from calculations)
Chamomile flowers
-
Wyeast 3942 Belgian Wheat™
Wyeast 3942 Belgian Wheat™
Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish.
Notes
9 # wheat mashed 1qt/lb 120F water-115F rest 25 min, then 4 qts 160F+heat to 144F to add to barley mash. BarleyMash:(13#) 1 qt/lb 162F water to 144F Rest with added wheat mash rest 1 hr. Sparge starting with 185F water to raise mash, then with 170F water. 0.5gal yeast starter in pale extract at 1.035 with nutrient. Airated wort upon pitch 3 hr. Started fermentation cool~60-65F then slowly increase over 1 week to ~75-78F at the end of fermentation.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.014 | |
| Color: | 8.1 SRM | 2 - 8 | |
| Alcohol: | 7.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.8 IBU | 8 - 15 | |
Discussion
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