17A. Wheat Beer, Bavarian Weizen Extract batch

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Recipe Calculation
17A. Wheat Beer, Bavarian Weizen Extract

Color  
 
 Stats  
OG 1.057
FG 1.014
IBU 18
ABV 5.5 %
SRM 6
 
 Specifics  
Boil Volume 6 gallons
Batch Size 5 gallons
Yeast 75% AA
 
 Style Comparison  
  Low   High
OG 1.040 1.057  1.056
FG 1.010 1.014  1.014
IBU 10 18  20
SRM 2 6  9
ABV 4.3 5.5  5.6
 
 

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
89.8 % 6.00 Wheat Dry Malt Extract 55.2 3.2
10.2 % 0.68 American Crystal 20L 1.6 2.7
  6.68   56.8  

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
33.3 % 0.50 Perle Pellet 7.6 3.8 60 0.259 14.8
33.3 % 0.50 Saaz Pellet 3.6 1.8 10 0.094 2.5
33.3 % 0.50 Saaz Pellet 3.6 1.8 2 0.022 0.6
  1.50             17.9

Re: 17A. Wheat Beer, Bavarian Weizen Extract batch


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Too dark, too bitter, too much hop flavor and aroma, too high in gravity.
Some people enjoy the late hop additions in a weizen, but if you are trying
to make it to style or according to German tradition, the late hops don't
belong, so get rid of the Saaz.  Other than that, if you tone everything
else down just a tad, or make 6 gallons instead of 5 gallons, you'll be
closer to the mark.

Be sure to use a Bavarian Weizen yeast, and ferment at about 68 F for the
best balance of clove to banana characteristics.  Warmer will yield more
banana, cooler will yield more clove.

--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley



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