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wiennaveiss
Weizen/Weissbier • All Grain • 5 gal
A spicy Phenolic flavor from the T-58 Yeast and a very smooth flavor and great mouthfeel.
May 6, 2009 pm 05:06pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 oz
Hallertauer Mittelfrüher - 3.1 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.1 SRM | 2 - 8 | |
| Alcohol: | 4.8% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.9 IBU | 8 - 15 | |
Discussion
Experiment that turned out Great!
2009-06-05 11:31am
When I brewed this beer, it was an experiment in yeast. we seperated the wort into 5 individual 1 gallon glass jugs and fermented each one with a different yeast. Nottingham Ale(dry), Fermentis US-05(dry), Safbrew T-58(Specialty)(dry), Fermentis WB-06 Bavarian Hefe(dry), and White labs Hefe IV (liquid). I did this for a few brewers in our club that just started and didnt really know how much difference just changing the yeast would make. the results were as expected for me, in order, the WL Hefe IV and the WB-06 were both equally great, the T-58 was more phenolic and more pronounced, the US-05 was a typical American wheat beer and the Nottingham was awful. the recipe as a whole turned out to be one of the best wheat beers I have ever made. already have another 5 gallons using the WB-06 yeast.
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