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Rauch-Hefe
Weizen/Weissbier • Partial Mash • 5.75 gal
Brewing with smoked malt to accent the banana flavor
March 9, 2010 am 11:56am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.75 gal)
- 1 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.
- 3.5 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 1 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3 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 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 0.75 oz
Styrian Goldings - 3.4 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.25 oz
Styrian Goldings - 3.4 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. 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 23C ± 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.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 7.0 SRM | 2 - 8 | |
| Alcohol: | 5.2% ABV | 4.3% - 5.6% | |
| Bitterness: | 12.3 IBU | 8 - 15 | |
Discussion
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