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weiis pm

weiis pm

Weizen/Weissbier • Partial Mash • 23 L

fede

g

May 16, 2008 am 04:19am

0.0/5.0 0 ratings

Ingredients (Partial Mash23 L)

  • 3 kg Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 1.7 kg Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 0.2 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 30 g Hallertauer Hersbrucker - 4.0 AA% whole; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 10 g Hallertauer Hersbrucker - 4.2 AA% whole; boiled 15 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 10 g 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: 4.5 SRM 2 - 8
Alcohol: 5.1% ABV 4.3% - 5.6%
Bitterness: 12.8 IBU 8 - 15

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