Weizen
Weizen/Weissbier • All Grain • 23 L
To be most authentic, do a single decoction mash with rests at 45, 55, 63, and 75 degrees C.
June 29, 2007 am 07:25am
Ingredients (All Grain, 23 L)
- 3.0 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1.5 kg
German 2-row Pils
German 2-row Pils
- 0.4 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.2 kg
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 0.2 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 20 g
Tettnanger - 4.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 10 g
Tettnanger - 4.0 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3056 Bavarian Wheat Blend™
Wyeast 3056 Bavarian Wheat Blend™
Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 | |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 5.0 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 13.3 IBU | 8 - 15 |
