Difference between revisions of "Weissbier Hell"
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[[File:104_Weissbier.png|center]] | [[File:104_Weissbier.png|center]] | ||
| + | One of the most enjoyable beers in the summer time is a good Weissbier. Here is a basic recipe that I enjoy brewing at least once or twice per year. This type of beer is also known as Hefeweizen or Weizenbier. However, when though Weissbier and Weizenbier look similar their names stem from different characteristics of the beer. Weissbier refers to the "white" color of the beer even though the dark variety is also called Weissbier. But instead of being "Weissbier Hell" (german for light) they would be "Weissbier Dunkel" (''dunkel'' means dark). Outside southern Germany those beers are called Weizenbier or Hefeweizen which refers to the fact that they are brewed with wheat (''Weizen'' in German) and oftentimes also contain yeast (''Hefe'' in German). | ||
| + | In order to be called a Weissbier or Hefeweizen in Germany the grist has to contain at least 50% wheat. Wheat is allowed in German brewing only when a top fermenting yeast is used. Bottom fermented beers are brewed exclusively from barley malt. | ||
| + | |||
| + | While Weissbiers derive their characteristic from flavors that are considered off-flavors in most other styles they are not necessarily easy to brew well. Mostly because a good Weissbier needs to show a balance between these flavors. | ||
= Water = | = Water = | ||
| − | |||
| − | + | The water for a Weissbier Hell should be soft and have a residual alkalinity of 0. | |
| − | + | Here is a simple water recipe for brewers who build their own water: | |
| − | + | 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + | |
| − | + | 3.0g gypsum (CaSO<sub>4</sub> 2H<sub>2</sub>O) | |
| − | + | 2.4g calcium chloride (CaCl 2H<sub>2</sub>O) | |
| + | (50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3) | ||
| − | + | You may also use a [[Various_water_recipes#Brewing_school_Weihenstephan_water|water recipe]] that mimics the water at the brewing school Weihenstephan. | |
= Grist = | = Grist = | ||
| − | + | 70% Wheat malt | |
| + | |||
| + | 3% Acidulated malt (Weyermann) | ||
| − | + | 5% Cara Munich II (Weyermann) | |
| − | + | 22% Pilsner malt | |
| − | Aim for a post boil gravity of | + | Aim for a post boil gravity of 12.0 *P (1.048 SG) |
=Hops= | =Hops= | ||
| − | German | + | One addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min. |
=Yeast= | =Yeast= | ||
| − | Wyeast | + | Wyeast 3068, propagated to yield about 50-70 g loose yeast slurry. |
=Mash= | =Mash= | ||
| − | [[ | + | [[Infusion_Mashing#Hochkurz_Mash]]: |
protein rest : 54 *C (131 *F) for 20 min | protein rest : 54 *C (131 *F) for 20 min | ||
Revision as of 02:32, 9 July 2010
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 One of the most enjoyable beers in the summer time is a good Weissbier. Here is a basic recipe that I enjoy brewing at least once or twice per year. This type of beer is also known as Hefeweizen or Weizenbier. However, when though Weissbier and Weizenbier look similar their names stem from different characteristics of the beer. Weissbier refers to the "white" color of the beer even though the dark variety is also called Weissbier. But instead of being "Weissbier Hell" (german for light) they would be "Weissbier Dunkel" (dunkel means dark). Outside southern Germany those beers are called Weizenbier or Hefeweizen which refers to the fact that they are brewed with wheat (Weizen in German) and oftentimes also contain yeast (Hefe in German). In order to be called a Weissbier or Hefeweizen in Germany the grist has to contain at least 50% wheat. Wheat is allowed in German brewing only when a top fermenting yeast is used. Bottom fermented beers are brewed exclusively from barley malt. While Weissbiers derive their characteristic from flavors that are considered off-flavors in most other styles they are not necessarily easy to brew well. Mostly because a good Weissbier needs to show a balance between these flavors.
WaterThe water for a Weissbier Hell should be soft and have a residual alkalinity of 0. Here is a simple water recipe for brewers who build their own water: 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + 3.0g gypsum (CaSO4 2H2O) 2.4g calcium chloride (CaCl 2H2O) (50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3) You may also use a water recipe that mimics the water at the brewing school Weihenstephan. Grist70% Wheat malt 3% Acidulated malt (Weyermann) 5% Cara Munich II (Weyermann) 22% Pilsner malt
HopsOne addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min. YeastWyeast 3068, propagated to yield about 50-70 g loose yeast slurry. MashInfusion_Mashing#Hochkurz_Mash: protein rest : 54 *C (131 *F) for 20 min saccrification rest : 65.5 *C (150 *F) for 45 min mash-out : 76 *C (169 *F) BoilAdd hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle) Primary fermentationFerment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation.
Aging/Lagering |
