<_MOD_>2014-09-21
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2014-09-21
#70 Hefe Weiss 1
Thomas Nylander Nørgaard
2014-09-21
2014-09-21
710.0903844
640.0000000
0
0
2820
3000
0
0
<_MOD_>2014-09-17
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
1
1
823.0285694
60.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
710.0903844
0.0000000
0.0000000
83.0000000
100.0000000
<_MOD_>2014-09-17
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_>2014-09-17
Decoction Mash, Single
159.4383354
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2014-09-17
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2014-09-18
Protein Rest
0
637.7950679
122.0000000
45.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
159.4383354
126.1165808
0.0000000
<_MOD_>2014-09-18
Saccharification
1
0.0000000
154.0000000
45.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
705.4227236
159.4383354
0.0000000
286.2483067
<_MOD_>2014-09-18
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
705.4227236
159.4383354
170.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2014-09-17
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2014-09-17
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2014-09-17
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
10.0000000
10.0000000
7.0000000
14.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2014-09-17
Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_MOD_>2014-09-18
Rice Hulls
US
3
1
9.5239714
9.5239714
0.0000000
0.0000000
0.0000000
5.9734514
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
5.0000000
Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.
60.0000000
1.3324265
<_MOD_>2014-09-17
Wheat Malt, Pale (Weyermann)
Germany
Weyermann
0
1
105.8219040
105.8219040
2.0000000
82.2300000
0.0000000
66.3716814
0
2
1.7000000
4.5000000
74.0000000
11.7000000
0.0000000
0
1
80.0000000
Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.
60.0000000
0.4819415
Wheat Liquid Extract
<_MOD_>2014-09-17
DMG Pilsner
Danmark
DMG
0
1
3710.8214336
35.2739680
2.0304569
75.0000000
0.0000000
22.1238938
0
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2014-09-18
Carared
US
0
1
55.3801298
5.2910952
20.0000000
75.0000000
0.0000000
3.3185841
0
4
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt.
60.0000000
0.6645123
<_MOD_>2014-09-18
Acidulated (Weyermann)
Germany
Weyermann
0
1
18.1890777
3.5273968
1.8000000
65.2000000
0.0000000
2.2123894
0
5
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability.
60.0000000
0.7974714
Pale Liquid Extract
<_MOD_>2014-09-17
Goldings, B.C.
Canada
1
0
5.0000000
3.2000000
24.9999982
2.2575336
0.3527396
40.0000000
60.0000000
0.0000000
Used for: Bittering and finishing British ales, bitters, porters and stouts.
Aroma: Spicy, floral, rounded mild aroma.
Substitutes: East Kent Goldings, Fuggles
6.3284540
6
0
1
1.0000000
<_MOD_>1970-01-24
Goldings, B.C.
Canada
1
0
5.0000000
3.2000000
75.0000018
2.2575336
1.0582189
40.0000000
10.0000000
0.0000000
Used for: Bittering and finishing British ales, bitters, porters and stouts.
Aroma: Spicy, floral, rounded mild aroma.
Substitutes: East Kent Goldings, Fuggles
6.8835560
7
0
1
1.0000000
<_MOD_>2014-09-17
Bavarian Wheat Yeast
Mangrove Jack's
M20
4
1
1
0.0000000
1.0000000
1.0000000
20.0000000
8
1
2014-09-21
2014-09-17
200.0000000
68.0000000
72.0000000
59.0000000
86.0000000
0
0
0
5
2013-08-26
Weizen, Witbier, Hefeweizen
A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier. It has a very low flocculation rate and a clean, “yeasty” aroma which makes it ideal for beers that are traditionally served cloudy. This yeast creates beer with a low to completely dry level of sweetness, medium body with a silky mouth feel, and a delicious banana and spice aroma.
<_MOD_>2014-09-17
Yeast Nutrient
4
Fermentation
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
2
2
3.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
1
0
9
<_TExpanded>1
2
0
0
1.0520000
1.0100000
1.0180000
1.0110000
845.3456957
1.0470000
50/50 RO- og alm. vand.
30.0000000
2.3000000
5.2000000
6.0000000
1.0240000
30
155.0000000
0
1.0000000
50.7207417
1
912.9733513
1034.0268550
83.0000000
20.0000000
10.0000000
1.0500000
1
<_TExpanded>1