<_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