Difference between revisions of "Weissbier Hell"

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[[File:104_Weissbier.png|center]]
 
[[File:104_Weissbier.png|center]]
  
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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).
  
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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.
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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 =
''for brewers who build their own water''
 
  
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
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The water for a Weissbier Hell should be soft and have a residual alkalinity of 0.
  
0.8g NaCl (table salt)
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Here is a simple water recipe for brewers who build their own water:
  
0.6g MgSO4 (epsom salt)
+
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
  
1.8g NaHCO3 (baking soda)
+
3.0g gypsum (CaSO<sub>4</sub> 2H<sub>2</sub>O)
  
4.0g CaCO3 (chalk)
+
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)
  
(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)
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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 =
  
89% Weyermann Munich I (light Munich)
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70% Wheat malt
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3% Acidulated malt (Weyermann)
  
10% Weyermann CaraMunich I
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5% Cara Munich II (Weyermann)
  
1% Wyermann Carafa II special
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22% Pilsner malt
  
  
Aim for a post boil gravity of 11.5 *P (1.046 SG)
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Aim for a post boil gravity of 12.0 *P (1.048 SG)
  
 
=Hops=
 
=Hops=
  
German Spalter Hops to get to 27 IBU (Tinseth) at a 60 min boil time. Substitution with German Magnum possible, though the bitterness will not be as smooth.
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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 1007, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.
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Wyeast 3068, propagated to yield about 50-70 g loose yeast slurry.  
  
 
=Mash=
 
=Mash=
  
[[Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out]]:
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[[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

Work in progress.jpg

104 Weissbier.png

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

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 (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.

Grist

70% Wheat malt

3% Acidulated malt (Weyermann)

5% Cara Munich II (Weyermann)

22% Pilsner malt


Aim for a post boil gravity of 12.0 *P (1.048 SG)

Hops

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

Wyeast 3068, propagated to yield about 50-70 g loose yeast slurry.

Mash

Infusion_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)

Boil

Add 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 fermentation

Ferment 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