<_MOD_>2012-03-18
Recipes
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<_XName>Recipes
16
<_MOD_>2012-03-18
Prost! Weizen
Brad Smith
2011-12-06
1992-02-01
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<_MOD_>2012-03-18
Brads Setup
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785.2320599
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Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes.
<_MOD_>2012-03-18
Weizen/Weissbier
German Wheat and Rye Beer
BJCP 2008
1
15
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1.0440000
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A pale, spicy, fruity, refreshing wheatbased ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round. These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version “mit hefe” is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.
Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Appearance: Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.
Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.
Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills Hefe-Weizen, Eisenbahn Weizenbier
http://www.bjcp.org
<_MOD_>2012-03-18
Single Infusion, Medium Body, No Mash Out
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Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2012-03-18
steps
7432
1
7149
1
<_XName>steps
16
<_MOD_>2012-03-18
Mash In
0
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<_MOD_>2012-03-18
Malt
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<_MOD_>2012-03-18
Keg
45.0000000
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Forced Carbonation
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Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2012-03-18
Ale, Two Stage
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Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early.
<_MOD_>2012-03-18
New Folder
7405
1
7182
5
<_XName>Ingredients
16
<_MOD_>2012-03-18
Wheat Malt, Ger
Germany
0
1
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60.0000000
Malted wheat base for use in all wheat styles
60.0000000
0.0781250
Wheat Liquid Extract
<_MOD_>2012-03-18
Pale Malt (2 Row) Bel
Belgium
0
1
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80.0000000
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44.4444444
2
1.5000000
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100.0000000
Base malt for all beer styles
Higher potential yield than US, English equivalent pale ale malts
60.0000000
0.0781250
Pale Liquid Extract
<_MOD_>2012-03-18
Tettnang
Germany
1
0
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Use for: German ales, lagers and wheat beer
Aroma: Noble, mild, fine, slightly spicy
Substitutes: Saaz, Spalt
Examples: Sam Adams Octoberfest, Anderson Valley ESB
8.5301049
3
0
1
1.0000000
<_MOD_>2012-03-18
Tettnang
Germany
1
0
4.4000000
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Use for: German ales, lagers and wheat beer
Aroma: Noble, mild, fine, slightly spicy
Substitutes: Saaz, Spalt
Examples: Sam Adams Octoberfest, Anderson Valley ESB
6.5555970
4
0
1
1.0000000
<_MOD_>2012-03-18
Weihenstephan Weizen
Wyeast Labs
3068
4
0
0
4.2267285
1.0000000
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1
2011-12-06
2011-12-06
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5
2003-06-14
Bavarian Weizen
Unique Bavarian wheat yeast that produces the spicy weizen clove and banana flavor. Best when fermented at around 68 deg F.
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A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Sparge slowly to avoid a stuck sparge (lots of wheat). Prost is the traditional German toast - like saying "Cheers!"
42.0000000
Inspired by my trip to Bavaria for Octoberfest...Greate balance, smooth taste, great bannana and clove flavor, straw color - a great Weizen!
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