<_MOD_>2017-05-08
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2017-05-07
Braumeister Weiss
Rene
2017-05-04
2017-05-07
743.9042122
1
743.9042122
1
0
0
2040
3600
0
0
<_MOD_>1970-01-01
Braumeister 20l
879.1595235
493.8355520
1
0.1200000
0.0000000
0.0000000
0
1
972.7452692
60.0000000
11.0000000
1
67.6276557
50.7207417
1.0000000
0.0000000
845.3456957
33.8138278
0.0000000
75.0000000
100.0000000
volume out depends on how dirty the trub is and how much you take of it
0
0
<_MOD_>1970-01-01
Weizen/Weissbier
German Wheat and Rye Beer
BJCP 2008
1
15
0
1.0440000
1.0520000
1.0100000
1.0140000
8.0000000
15.0000000
2.5000000
2.9000000
2.0000000
8.0000000
4.3000000
5.6000000
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.
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.
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.
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
http://www.bjcp.org
<_MOD_>1970-01-01
Temperature Mash, 3 step, Light Body with Ferulic Acid rest for Weizen
197.5342208
71.9600000
212.0000000
71.9600000
5.2000000
168.0800000
0
95.0000000
0
1
1
0.0000000
640.0996447
0
<_MOD_>1970-01-01
steps
7432
1
1
7149
4
<_XName>steps
16
<_MOD_>1970-01-01
Ferulic Acid Rest
0
789.5495063
113.0000000
30.0000000
4.0000000
0.0000000
0.1200000
879.1595235
71.9600000
493.8355520
0.0000000
71.9600000
0.0000000
197.5342208
119.6929716
0.0000000
<_MOD_>1970-01-01
Protein Rest
0
0.0000000
123.8000000
30.0000000
4.0000000
0.0000000
0.1200000
879.1595235
71.9600000
493.8355520
113.0000000
71.9600000
789.5495063
197.5342208
123.8000000
0.0000000
<_MOD_>1970-01-01
Saccharification
0
0.0000000
149.0000000
45.0000000
4.0000000
0.0000000
0.1200000
879.1595235
71.9600000
493.8355520
123.8000000
71.9600000
789.5495063
197.5342208
149.0000000
0.0000000
<_MOD_>1970-01-01
Mash Out
0
0.0000000
172.4000000
10.0000000
4.0000000
0.0000000
0.1200000
879.1595235
71.9600000
493.8355520
149.0000000
71.9600000
789.5495063
197.5342208
172.4000000
0.0000000
<_TExpanded>1
1
879.1595235
493.8355520
0.1200000
<_MOD_>2017-05-08
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>1970-01-01
Table Sugar
70.0000000
0
Table Sugar
109.9000000
Table sugar has no water and is slightly more effective than corn sugar
<_MOD_>1970-01-01
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
1
<_MOD_>2017-05-08
Ingredients
7405
1
1
7182
5
<_XName>Ingredients
16
<_MOD_>2017-05-08
Pale Wheat (Dingemans)
Belgium
Dingemans
0
1
0.0000000
121.6951896
1.6000000
83.0000000
0.0000000
61.6071429
0
1
0.0000000
5.5000000
0.0000000
12.0000000
0.0000000
0
1
70.0000000
60.0000000
0.0781250
DME Wheat Bavarian (Briess)
<_MOD_>2017-05-08
Pilsen (Dingemans)
Belgium
Dingemans
0
1
84.6575232
70.5479360
1.5228426
81.0000000
0.0000000
35.7142857
0
2
2.0000000
4.5000000
90.0000000
11.5000000
0.0000000
0
1
100.0000000
60.0000000
0.0467767
LME Pilsen Light (Briess)
<_MOD_>2017-05-08
Special B (Dingemans)
Belgium
Dingemans
0
1
31.0410918
5.2910952
177.6649746
65.0000000
0.0000000
2.6785714
0
3
0.0000000
4.5000000
0.0000000
11.5000000
0.0000000
0
0
20.0000000
60.0000000
0.0836310
<_MOD_>1970-01-01
Hallertauer Hersbrucker
Germany
1
2
2.2000000
6.0000000
100.0000000
3.5273962
0.3527396
25.0000000
60.0000000
0.0000000
Used for: German style lagers and wheat beers
Aroma: Noble, pleasant, clean flavor
Substitutes: Mt. Hood, Liberty, Hallertauer, Mittelfrueh
Examples: Wheathook Wheaten Ale
1.9323631
4
0
1
1.4033014
<_MOD_>1970-01-01
Safbrew Wheat
DCL/Fermentis
WB-06
4
1
1
1.7000000
0.9999939
0.0000000
6.0000000
5
1
2017-05-04
2017-05-04
200.0000000
66.0000000
70.0000000
59.0000000
75.0000000
0
0
0
5
2011-03-06
Wheat beers
A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers.
1.6600000
<_TExpanded>1
<_MOD_>2017-05-08
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0490000
1
1.0100000
0
1.0180000
0
1.0110000
0
879.1595235
1
1.0390000
1
1.0490000
1
30.0000000
3.0000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0430000
1
1.0360000
30
155.0000000
0
1.1000000
0.0000000
0
1690.7016500
1961.2139140
72.0000000
20.0000000
10.0000000
1.0500000
1
<_TExpanded>1