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Weizenheimer (mit Hefe)
Weizen/Weissbier • Extract • 6 gal
September 9, 2001 pm 07:39pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 6.6 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Hallertau - 4.0 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Tettnanger - 4.9 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 4.9 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.5 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
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.
Notes
Step-mashed grains in 2 gal water (with gypsum): 30 min @ 122; 15 min @ 150; 15 min @ 158. Added 2x3.3# Breiss wheat malt extract & 1 gal boiling water. Added Irish moss for last 15 min, and clover honey for last 10 min (of 1 hr total boil). Cooled to 75 in 10 min with counterflow wort-chiller, added to 3 gal spring water & pitched 1/2-gal yeast starter (begun the night before with 1c Alexander's Dry Extra Pale ME). Fermentation was visibile within 2 hrs of pitching. Primary: 7 days @ 70-75 in glass. Secondary: 7 days @ 70-75 in glass. Primed with 1.25c dry extra pale malt extract. This is a little darker than the style, and definitely more flavorful and with a bigger punch than traditional weissbier.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 10.6 SRM | 2 - 8 | |
| Alcohol: | 5.6% ABV | 4.3% - 5.6% | |
| Bitterness: | 15.8 IBU | 8 - 15 | |
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