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**DeathBrewer** · 06-11-2009, 09:17 AM

Made an interesting beer today:

Quote:

Amber-weizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.38
Anticipated OG: 1.057 Plato: 14.03
Anticipated SRM: 12.4
Anticipated IBU: 19.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.048 SG 12.01 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.4 6.00 lbs. Briess DME- Weizen America 1.046 8
13.6 1.00 lbs. Munich Malt Germany 1.037 8
1.7 0.13 lbs. Chocolate Malt Great Britain 1.034 475
3.4 0.25 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet Pellet 7.80 16.9 60 min.
1.00 oz. Styrian Goldings Pellets Pellet 1.90 1.4 5 min.
0.25 oz. Northern Brewer Pellet Pellet 7.80 1.4 5 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)

Yeast
-----

White Labs WLP300 Hefeweizen Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 1.38
Water Qts: 1.60 - Before Additional Infusions
Water Gal: 0.40 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions

Saccharification Rest Temp : 30 Time: 148
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 0.51 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Just screwing around with leftover ingredients while we kegged the 12 gallons of Vienna+NB Pale.

Used old packs of WLP300 and US-05.

I really did get 75% efficiency by using a small pot and scooping out some of the water at the appropriate temperature and then sparging back and forth with a small mug.

Tom Waits' Bone Machine is almost done playing. Time for bed.

snailsongs · 06-11-2009, 11:32 AM

I remember that album....haven't heard it for years. because of that album and Bob Log/Doo Rag's stuff I once built myself a mock drum kit from garbage pails, pots, tin cans and other random noisemakers.....fun stuff.

Oh, and the beer looks good too. I'm fricking addicted to thing brewed with that yeast - haven't brewed a beer that wasn't completely delicious with it yet (although my weizenbock is pretty nappy still, but it's supposed to sit until fall). I just recieved the WLP380 and I'll be making this dunkel (not to hijack or anything)so I can get a bead on the differences/similarities of the two. weizen beers rock!

3.00 lb Wheat Malt, Ger (2.0 SRM) Grain 28.6 %
2.00 lb Vienna Malt (3.5 SRM) Grain 19.0 %
2.00 lb Wheat Malt, Dark (9.0 SRM) Grain 19.0 %
1.75 lb Munich Malt - 10L (10.0 SRM) Grain 16.7 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 9.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.8 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.4 %
0.75 oz Tettnang [4.50%] (60 min) Hops 11.9 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast-Wheat

Let us know how the northern brewer works with your beer.

EDIT: what temperature do you like for WLP380, out of curiosity?

**DeathBrewer** · 06-11-2009, 03:44 PM

Low-mid 60s is win!

**Saccharomyces** · 06-11-2009, 07:42 PM

Niiiiiiice! That sounds incredibly tasty... I've been wanting to try a Weizen, something light like a Hefeweizen but with more flavor. I think this fits the bill.

Subscribed.

**DeathBrewer** · 06-11-2009, 07:53 PM

We'll see. The northern brewer really came through in the sample. The grains sat around crushed for 2 weeks. I tasted them...they were a little bland, but still good.

I'm REALLY curious to see what the blends of yeasts add to it. I did that because I didn't want to have an overabundance of banana flavor. We'll see what fruitiness the US-05 adds and how it compliments. They were both old packs, too.

Everything ended up just a little high for the style, the gravity, the color, the IBUs...that's why I think Amber-Weizen would be a perfect name. So the german wheat and american ale yeasts were just icing on the cake

**Saccharomyces** · 06-11-2009, 08:07 PM

Yep yeast blend is one way, I would use the WLP380 myself since as you know I fear the

**DeathBrewer** · 06-11-2009, 08:09 PM

I can't wait to check on this when I get home. I'll bet it's going berserk!

snailsongs · 06-11-2009, 09:04 PM

In my neck of the woods a brewery by the name of New glarus Brewing makes a beer called crack'd wheat that is similar to this. It would have to be called a pale-weizen, but it's a perfect blend of the two styles and it's really good.