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Hugh heffe
Weizen/Weissbier • All Grain • 17 gal
jlk;
July 22, 2008 pm 09:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 17 gal)
- 16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 8 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 1 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Hallertauer Hersbrucker - 1.5 AA% pellets; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 2 oz
Styrian Goldings - 1.9 AA% pellets; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP320 American Hefeweizen Ale
White Labs WLP320 American Hefeweizen Ale
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,
Notes
146F mash in-->160F steam infusion over 1 hr to 172F and lauter
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 3.5 SRM | 2 - 8 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.0 IBU | 8 - 15 | |
Discussion
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