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Bach's Hefe Weizen
American Wheat or Rye Beer • All Grain • 5.75 gal
Slight cloudiness pre-bottle aging taste is well balanced, hop flavor notable, and light in body.
July 29, 2009 am 10:14am
4.0/5.0 1 rating
Ingredients (All Grain, 5.75 gal)
- 5.5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 4 lbs
German 2-row Pils
German 2-row Pils
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .75 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 lb
Rice Hulls - (omitted from calculations)
Rice Hulls
- .25 tsp
Super Moss, 10 minute boil. - (omitted from calculations)
Super Moss, 10 minute boil.
- 4.25 oz
Corn Sugar for priming - (omitted from calculations)
Corn Sugar for priming
- .5 tsp
Yeast nutrient, 10 minute boil. - (omitted from calculations)
Yeast nutrient, 10 minute boil.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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.
Notes
Using WS-06 dry yeast Racked to secondary 9/28 Bottled 10/10/09, FG 1.009 Brix 5.6, ABV 4.9% Primed with 4.25 oz corn sugar Yield: 28 22 oz bottles
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 5.1 SRM | 3 - 6 | |
| Alcohol: | 5.0% ABV | 4% - 5.5% | |
| Bitterness: | 21.6 IBU | 15 - 30 | |
Discussion
A Little Rough Around the Edges
2009-10-27 11:18pm
Bottled 10/10/09. First test on 10/22 was O.K. Will test again in two weeks. It has matured very well as of 11/25. Upgraded to 4 mugs. Developed a medium peppery spice flavor.
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