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Rich Razz Hefe
Weizen/Weissbier • Extract • 5 gal
Very fruit foward with a nice sweet and sour wheat overtones.
February 1, 2007 pm 02:34pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 3 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.
- 2 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .5 oz
Hallertau - 3.7 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Hallertau - 3.7 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 4 lb
Frozen Rasberries - (omitted from calculations)
Frozen Rasberries
-
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
Use 2.5 lbs. of rasberries in the primary and 1.5lbs in the secondary.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 6.0 SRM | 2 - 8 | |
| Alcohol: | 4.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.4 IBU | 8 - 15 | |
Discussion
Recently Brewed-Notes
2007-02-12 7:33pm
Beware of vigorous fermit, woke up this morning to a huge mess. OG: 1.046 (with 2.5# Rasberries)
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