<_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