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Hefeweizen Test 2

Hefeweizen Test 2

Weizen/Weissbier • All Grain • 5 gal

captnoah

just a test

August 9, 2007 pm 05:36pm

0.0/5.0 0 ratings

Ingredients (All Grain5 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

captnoah

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.

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