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WiesenStein

WiesenStein

Weizen/Weissbier • All Grain • 5.1 gal

Mai wheatale

Trying a new Safale yeast 06 wheat

February 20, 2010 am 09:48am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.1 gal)

  • 4 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .5 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • .33 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .25 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .25 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .50 oz Cascade - 5.5 AA% pellets; boiled 50 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .33 oz Glacier - 5.5 AA% pellets; boiled 15 min

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • .50 oz Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 2 oz Irish Moss - 15 Minute (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis K-97 Safale K-97

    Fermentis K-97 Safale K-97

    A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. 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

Actually Used SaFale 06 Wheat

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.053 1.044 - 1.052
Terminal Gravity: 1.013 1.010 - 1.014
Color: 8.9 SRM 2 - 8
Alcohol: 5.3% ABV 4.3% - 5.6%
Bitterness: 14.8 IBU 8 - 15

Discussion

THEBIRDMAN

K97

2010-03-13 2:56pm

when and where was this strain offered ?

THEBIRDMAN

K97

2010-03-13 2:58pm

Got it now safalle 6 Sory guys shocked me :)

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