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Peach Weizen
Weizen/Weissbier • All Grain • 19.50 L
A simple weizen with a peach flavor. I performed a double decoction mashing, and got a thicker wort than that from an infusion mashing. The peach flavoring extract will be added at the time of bottling.
July 2, 2009 pm 04:46pm
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 1.83 kg
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
- 2.36 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.15 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 18 g
Mt. Hood - 4.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 18 g
Mt. Hood - 4.0 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 236 g
Rice hulls (at mashing. ) - (omitted from calculations)
Rice hulls (at mashing. )
- 4 oz
Peach Extract (at bottling) - (omitted from calculations)
Peach Extract (at bottling)
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
The base malt was not the American 2-row, but the German 2-row pale. Double decoction mashing. A protein rest at 53C, conversion rests at 67C and 72C. The amount of decoction mash at each stage, calculated and realized, was as follows. (From the left) Amount calculated from the formula in J. Parmer's "How To Brew", Percentage of the mash according to the generic formula, Actual amoun of the decoction mash. 1st decoction (thick mash): 6.08 litters, 38%, 6.1 litters, 2nd decoction(thinner mash): 2.47 litters, 21.7%, 3.0 litters. For each stage, I followed the time schedule suggested in p.172 of "How To Brew." I had a great difficulty in controling the temprature of the thick decoction mash because it was almost out of wort so that the the temp. could not be measured precisely. "Boiling" the thick mash was actually like "stir-frying", and had continued for more than an hour until I gave up by exhaustion. After boiling, I got 19 litters of wort with OG 1.058. I added 500 ml of cold water, and the resulting OG was 1.052. Brewed on 6/28/09.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 4.8 SRM | 2 - 8 | |
| Alcohol: | 4.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.1 IBU | 8 - 15 | |
Discussion
Bottled
2009-08-28 2:39pm
Bottled on 8/3/09. The aroma of the peach extract was somewhat weak due to the fact that I bought it about a half year ago. It tasted amazingly heavy. Will evaluate after the carbonation is complete.
Tasted
2009-09-01 5:08am
Now the carbonation is complete, and I tasted this beer. Hum... Drinkable, but this beer has a strong malty flavor, which is not quite a good match with the peach flavor. I think that the double decoction mashing definitely contibuted most for this storong malty flavor, so, it would have been better to perform a normal infusion mashing. Also, the peach aroma and the Weizen yeast aroma do not mix very well, though it is not unpleasant. At least, they do not mix like a fruit juice. Considering this is an experimental batch, I give this beer a grade "B" .
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