| BJCP Style | Weizen/Weissbier - 15A |
|---|---|
| Type | All Grain |
| Profile | 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. |
| Batch Size | 11.0 L |
| Mash | 64.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 12.9 IBUs |
| EBC | 6.5 EBC |
| OG | 1.038 SG (Est. 1.045 SG) |
| FG | 1.008 SG (Est. 1.007 SG) |
| ABV | 3.9 % (Est. 5.0 %) |
| Std drinks | 1 per 330ml stubby 2.3 per 750ml longneck 0.9 per middy 1.3 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt (2 Row) UK | 0.80 kg | 5.9 EBC | 39.02 % | |
| Wheat Malt, Ger | 0.80 kg | 3.9 EBC | 39.02 % | |
| Oats, Flaked | 0.22 kg | 2.0 EBC | 10.9 % | |
| Wheat, Flaked | 0.22 kg | 3.2 EBC | 10.9 % | |
| Total grain bill | 2.05 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Goldings, East Kent | 8.32 g | 60.0 mins | Boil | 3.5% |
| Saaz | 5.54 g | 15.0 mins | Boil | 3.5% |
| Total hops | 13.86 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Orange Peel, Bitter | 3.39 g | 0.0 mins | Boil | Spice |
| Coriander Seed | 1.71 g | 0.0 mins | Boil | Spice |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| WLP500 - Trappist Ale | White Labs | Ale | 77.5 % | 18.3 C - 22.2 C |
| #01 20/01/19 Brew day 22/01/19 Pitched yeast @ 19deg Desired CO2 = 3.7g/lt = 42.5g sugar 03/02/19 Bottled, 42g sugar -11x 750ml Longecks -1x 950ml squealer -1x 330ml stubbie =9.5L, racked to secondary, no sediment |