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The WHO
Weizen/Weissbier • Partial Mash • 5 gal
The use of flaked oats should hopefully add some creaminess
November 5, 2006 pm 02:44pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.00 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 3.00 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.
- 1.00 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.50 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 2.00 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 0.5 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 2 min
Hallertauer Tradition
Fine, 'Noble'.
-
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,
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: | 14.9 IBU | 8 - 15 | |
Discussion
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