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Weiz Guy
Weizenbock • Extract • 23 L
Hopefully will give some characteristics of AVENTINUS
April 13, 2007 pm 06:57pm
0.0/5.0 0 ratings
Ingredients (Extract, 23 L)
- .5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .12 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.6 kg
Wheat; John Bull
Wheat; John Bull
Golden & highly flavorsome. Lager malt extract & wheat syrup.
- 1.6 kg
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 1 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 20 g
Challenger - 9.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 15 g
Hallertauer Mittelfrüher - 5.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 15 g
Hallertauer Mittelfrüher - 5.5 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: C - Weizenbock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.064 - 1.090 |  |
| Terminal Gravity: | 1.017 | 1.015 - 1.022 | |
| Color: | 16.3 SRM | 12 - 25 | |
| Alcohol: | 6.9% ABV | 6.5% - 8% | |
| Bitterness: | 27.5 IBU | 15 - 30 | |
Discussion
So far so good
2007-04-23 12:22am
OK its taken 9 days to drop down to 1.018, so ill bottle it tonight. Slight banana esters here, not as much as aventinus but im very happy at this point.
Post a Comment
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