<_MOD_>2012-03-18 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2012-03-18 Prost! Weizen Brad Smith 2011-12-06 1992-02-01 640.0000000 640.0000000 0 0 <_MOD_>2012-03-18 Brads Setup 640.0000000 63.8400000 1 0.3000000 32.0000000 0 1 785.2320599 60.0000000 11.0000000 1 86.3520599 32.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 72.0000000 100.0000000 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 0 1.0440000 1.0520000 1.0100000 1.0140000 8.0000000 15.0000000 2.5000000 2.9000000 2.0000000 8.0000000 4.3000000 5.6000000 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 144.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 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 0 360.0000000 154.0000000 60.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 144.0000000 165.9480541 0.0000000 <_TExpanded>1 0 640.0000000 63.8400000 0.3000000 <_MOD_>2012-03-18 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-03-18 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2012-03-18 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 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 80.0000000 80.0000000 2.0000000 84.0000000 0.0000000 55.5555556 1 1.5000000 4.0000000 95.0000000 12.5000000 0.0000000 0 1 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 64.0000000 64.0000000 3.0000000 80.0000000 0.0000000 44.4444444 2 1.5000000 4.0000000 60.0000000 10.5000000 0.0000000 0 1 100.0000000 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 4.4000000 3.5000000 50.0000000 0.5000000 0.5000000 40.0000000 60.0000000 3.0000000 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 3.5000000 50.0000000 0.5000000 0.5000000 40.0000000 30.0000000 3.0000000 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 0.0000000 6.0000000 5 1 2011-12-06 2011-12-06 100.0000000 73.0000000 77.0000000 64.0000000 75.0000000 0 0 0 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. <_TExpanded>1 2 0 0 1.0470000 1.0100000 1.0180000 1.0110000 785.0187266 1.0419606 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! 2.4000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1