Hefeweizen Test 2
Weizen/Weissbier • All Grain • 5 gal
just a test
August 9, 2007 pm 05:36pm
Ingredients (All Grain, 5 gal)
- 4 lbs
German 2-row Pils
German 2-row Pils
- .25 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 5.5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 10 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 3 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.
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: | 5.0 SRM | 2 - 8 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.6% | |
| Bitterness: | 11.9 IBU | 8 - 15 |
Discussion
Perfect!
2007-09-08 2:49pm
Unbelievable, this turned out better than expected, right down to the Banana/clove smell/taste. Very much like schnieders.
