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Heffaklump

Heffaklump

Weizen/Weissbier
Exalted Beer
14 februari 2016 kl 23:11

Offentlig 0 kommentarer 0 gillade 510 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
10,0 L 90 min 10 1.057 SG 1.017 SG 5,2% 368 9 EBC
 

Malt

Namn Mängd % Typ Färg
Wheat Malt, Pale (Weyermann) 2,00 kg 80,0% Malt 4 EBC
 

Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 74,0 Lintner
Rekommenderad max giva: 80%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.

Pale Malt, Maris Otter (Thomas Fawcett) 0,50 kg 20,0% Malt 6 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 9,4%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Thomas Fawcett & Sons

Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Hersbrucker 15 gr 60 min Kok Pellets 2,75% 9,8 1,5

4.1 mg/L AA
1,5 AAU
Beta: 2,00%
HSI: 60,00%
Ursprung: Germany

Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level.
Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit.
Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks
Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty
Storage: Fair (55%-65% AA after 6 months at 20 C)
2-5% AA / 4-6% Beta

Hersbrucker 5 gr 5 min Kok Pellets 2,75% 0,7 0,5

1.4 mg/L AA
0,5 AAU
Beta: 2,00%
HSI: 60,00%
Ursprung: Germany

Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level.
Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit.
Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks
Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty
Storage: Fair (55%-65% AA after 6 months at 20 C)
2-5% AA / 4-6% Beta

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Safbrew Wheat WB-06 DCL/Fermentis Torr 68% 15°C - 24°C

Typ: Vete
Flockulering: Medium
Bäst till: Wheat beers
Max antal generationer: 5
Generation: 0

A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 6,52 L 67°C 2 min 60 min
Utmäskning Infusion 3,70 L 76°C 2 min 10 min

Malt

Humle

15A. German Wheat and Rye Beer

Stilguide

BJCP 2008

Typ

Ale

OG

1.044 - 1.052

FG

1.010 - 1.014

IBU

8 - 15

Färg

4 - 16

Anteckningar

A pale, spicy, fruity, refreshing wheatbased ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round. These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version “mit hefe” is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.

Förebild

Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills Hefe-Weizen, Eisenbahn Weizenbier

Ingredienser

By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.

Profil

Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance. Appearance: Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear. Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS. Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.