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Monster Media 1993 #2
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WEIZEN.KLU
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1993-07-10
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Klugh's Hefe Weizen
(Spaten Club-Weiss imitation)
Grain Bill
3 lb 2-Row Malt
3 lb Vienna Malt
6 lb Wheat Malt
1 lb Crystal Malt (20 lv.)
Tettnanger Hops (4%)
0.75 oz for 45 minutes
0.5 oz for 10 minutes
0.5 oz at finish
Wyeast 3056 (weizenbier yeast)
Make starter
Step infusion mash: 122 degrees for 20 min (protein rest),
154 degrees for 90 minutes. Fermented hot (70+). Primed with
1.25 cups light DME.
6 gallons, OG = 1.048, FG = 1.013
Comments: I did a side by side tasting of Spaten and this beer.
It needs some modification. Compared to Spaten it is too heavy and
sweet, a little too dark, and it doesn't have enough of the 'clove'
flavor that a classic southern german weizenbier should have. Next
time I'll decrease the vienna malt to 1 lb. and the crystal malt to
0.5 lb. I'll mash at 122 and then 151 to decrease the body some.
This beer turned out undercarbonated for the style so prime with a
little more than 3/4 of a cup of corn sugar. I'll also try a
different yeast next time.
Extract version: I'd suggest one 6.6 lb can of Ireks Weizenbier
malt extract and 0.5 lb of light crystal malt. You could do a mini-
mash with 1 lb of vienna malt and 1 lb of 2-Row if you want the
vienna malt flavor. Use the hops schedule above.
6/93
Klugh Kennedy