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HefeWiezen

HefeWiezen

Weizen/Weissbier • All Grain • 5 gal

Bottle condition.

September 23, 2001 pm 05:03pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5.5 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 4 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • .5 oz Hallertau - 5.0 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

A rest at 122f is recommended due to the high wheat content. Add 1/4 of chocolate malt and you end up with dunkal wiezen. Conversion tempreture is 152f. I don't use any finings in this beer and ferment in one vessel until complete at 78f which gives a banana nose. Carapils is also a good option at 1/4lb for max. head retention. Enjoy!

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: 1.009 1.010 - 1.014
Color: 5.0 SRM 2 - 8
Alcohol: 5.2% ABV 4.3% - 5.6%
Bitterness: 12.7 IBU 8 - 15

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