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German Wheat
Weizen/Weissbier • Partial Mash • 50 L
refreshing Summer Wheat Ale
November 23, 2006 pm 05:52pm
1.0/5.0 1 rating
Ingredients (Partial Mash, 50 L)
- 3 kg
German 2-row Pils
German 2-row Pils
- 5 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 70 g
Tettnanger - 3.4 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 50 g
Tettnanger - 3.4 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 250 g
Rice Hulls - (omitted from calculations)
Rice Hulls
- 1 tsp
Whirlfloc - (omitted from calculations)
Whirlfloc
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Actually, yeast is WLP351 but it's not on the list.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 2.9 SRM | 2 - 8 | |
| Alcohol: | 4.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.5 IBU | 8 - 15 | |
Discussion
Infected!
2006-12-23 5:37pm
Hard to judge this effort due to an infection, most likely in the ferment but possibly due to badly cleaned bottles as some are better than others.
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