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Yellow Footprint Hefeweizen

Yellow Footprint Hefeweizen

Weizen/Weissbier : All Grain : 5.2 gal

SMCbrewing

Clean flavors, refreshing, and very authentic tasting. No starter used.

April 19, 2014 at 08:18pm

0.0/5.0 0 ratings

Ingredients (All Grain5.2 gal)

  • 5.00 lbs Pilsen Malt; Briess

    Pilsen Malt; Briess

    Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 4.00 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 1.00 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.25 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1.0 oz Saaz - 3.2 AA% pellets; boiled 50 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.5 oz Saaz - 3.2 AA% pellets; boiled 10 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • White Labs WLP300 Hefewizen Ale

    White Labs WLP300 Hefewizen Ale

    This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.

Notes

Mash with 3.5 gallons of water at 150-152 degrees F. Heat 4 gallons to 170 F and batch sparge until 6.5 gallons of wort is reached. Boil 60, 1st hop addition at 50 min. 2nd hopping at 10 min. Brewed on 02/17/14, OG: 1.050

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.050 1.044 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 4.7 SRM 2 - 8
Alcohol: 4.9% ABV 4.30% - 5.60%
Bitterness: 15.4 IBU 8.00 - 15.00

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