HerøyaWeizen

All Grain Recipe

Submitted By: grubbebrygg (Shared)
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Brewer: Grubbe Brygg
Batch Size: 6.08 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.64 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: grubbe gryta
Bitterness: 10.0 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 42.0

Ingredients
Amount Name Type #
5 lbs 3.84 oz Wheat Malt, Castle Malting (2.3 SRM) Grain 1
4 lbs 12.22 oz Pilsen (BestMälz) (1.5 SRM) Grain 2
1 lbs 14.49 oz Oak Smoked Wheat Malt (Weyermann) (2.5 SRM) Grain 3
0.45 oz Tettnang [4.4%] - Boil 60 min Hops 4
0.45 oz Tettnang [4.4%] - Boil 30 min Hops 5
0.4 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 6
0.54 kg Raspberry Extract (Secondary 5 days) Misc 7

Taste Notes

Vi prøver oss på en Weizenbier !

Notes

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!"

This Recipe Has Not Been Rated

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