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Monster Media 1993 #2
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WHEATB.REC
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1993-07-10
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Comparison of Wheat Beers
American Export Weiss
Wheat Weizen Weizen Weiss
O.G. 40-45 44-48 50-54 30-34
F>G 8-11 9-12 11-14 6-8
Alc., wt. % 3.4 3.6 4.0 2.4*
Attenuation 76-80 75-79 74-78 78-85
Color, ASBC 2-4 3-5 4-6 2-4
(14-30) (10-25) (22-25)
Body light medium full light
Aroma fruity estery estery flowery
hop clove clove acidic
Flavor malty spicy spicy tart
mild malty malty sour
Yeast ale weizen weizen ale
CO2, vol. 2.7 3-3.5 3-3.5 3-4
B.U. 9-15 10-14 12-18 4-6
hefe 7-9
*lactic acid bacteria ferments part of wort
Composition of Wheat Beers
American Dunkel Weizen
Wheat Weizen Weizen Bock Weiss
Grist wt %
6-row 40 40 25 24 33
wheat malt 55 50 50 50 66
CaraPils 5 5
Munich 5 20 20
Caramel 4 6
Black 1 2
Water soft soft med. med. med.
hard hard hard
Salts, ppm
gypsum 180 180 100 100
NaCl 25 25
Hops (lbs. per bbl., 5% AA)
Early .15 .17 .20 .25 .25*
Late .07 .08 .10 .13
*hops added to mash tun
Wheat Beer Production
American
Wheat Weizen Weiss
Mash
Liq./Grist 3:1 3:1 2.7:1
Temp./Time 122^/20 122^/20 150^/90
Temp./Time 154^/60 152^/60
Boil (time) 90 min 120 min 90 min
Hops
1st, before end 60 75 to mash tn
2nd, before end 30 30
Ferment
Temp./Time 65/4 days 65/4 days 68/4 days
Conditioning
Temp./Time 34/8 days 40/7 days 50/7 days
Krausen
Type dextrose dextrose dextrose
amt./bbl. 2.7 lbs. 3.4 lbs. 3.4 lbs.
Temp. 50^ 46^L/50^W 60^
Several years ago, the Brew Crew brought brewer Gary Bauer to
a Portland homebrew conference. Gary used to consistently win
blue ribbons in several lager categories at the AHA national
competition. He introduced his own Vienna Lager, contract-
brewed at several Wisconsin breweries, into commercial sales, but
was (as I remember) forced out of business by the extremely
low beer prices in his market. I believe he subsequently worked
as a consultant for other microbreweries; I haven't any idea of
what he's up to these days, except the certain belief that he's
making great beer.
At any rate, one of his presentations to the conference was on
wheat beers. The above tables were part of his presentation, and
should help those trying to distinguish various styles.