HerøyaWeizen 
All Grain Recipe
Submitted By: grubbebrygg (Shared)
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| Brewer: Grubbe Brygg | |
| Batch Size: 6.08 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: grubbe gryta |
| Bitterness: 10.0 IBUs | Boil 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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