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Weizen

Weizen

Weizen/Weissbier • All Grain • 23 L

Hefeweizen

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

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Ingredients (All Grain23 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

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