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458 Wedding Hefe
Weizen/Weissbier • Partial Mash • 5.5 gal
458 Brewery Hefe
June 4, 2007 pm 11:58pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1.75 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 2.25 lbs
Premier Wheat Liquid
Premier Wheat Liquid
A true brewer's wheat offering a golden appearance with a mild clove aroma and creamy head.
- 2 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .25 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Hallertauer Tradition - 4.5 AA% pellets; boiled 50 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 5.0 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 1 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
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
Mash in at 132F and rest at 122 for 30 minutes. Rest for 30-40 minutes at 150F. Mash out and lauter. Additives: Irish moss added with 20 minutes left in the boil. DME and LME added with 15 minutes left in the boil.
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: | 6.6 SRM | 2 - 8 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.5 IBU | 8 - 15 | |
Discussion
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