A Slice of Hefen
an All Grain Weizen/Weissbier
brewed on 2/6/2016
|batch size||boil time|
|11 gal||60 min|
Rice Hulls (Briess)Rice Hulls are a filtering aid that improve the speed of vorlauf and lautering. Rice Hulls are particularly effective when brewing high gravity beers with a big grist; beer made with high percentages of specialty malts; and wheat and rye beers. APPLICA
Wheat Malt, White (Rahr)It’s a great base malt for any style wheat beer. It has a doughy, malty, bready flavor and aroma, with white wheat having a slightly milder wheat flavor than red wheat. High protein levels in wheat lend a fullness of body and excellent head retention, but can lead to difficulty sparging. Use small amounts to enhance foam, or use up to 50% of the grist. Recommend incorporating rice hulls to prevent a stuck sparge when using greater than 25%.
Pilsner (2 Row) GerGerman base for Pilsners and Bohemian Lagers
Honey MaltIntensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt.
Acidulated (Weyermann)Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability.
SaazThis traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta
|Boil||60 min||7.5 %||13.3 ibu|
Bavarian Wheat YeastBlend of top-fermenting ale and wheat yeasts providing a mild ester and phenolic profile.
Best For: Bavarian style wheat beers.
|Wyeast Labs 3056||75.0%|
|Protien Rest||30 min||113.0 F|
|Saccharification 1||120 min||156.0 F|
|Mash Out||10 min||168.0 F|
|Sparge||10 min||172.0 F|