TANDEMBRYGGERIET BrewBlog > Recipes > Kelheim Weißbier clone [Weizen/Weissbier]

Kelheim Weißbier clone

Specifics

Style:

Weizen/Weissbier — BJCP Style Information

Category:	German Wheat and Rye Beer
Number:	15A

A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: 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 HefeWeizen, Eisenbahn Weizenbier.

Yield:

50 liters

Calories:

185 (12 ounces)

ABV:

5.9%

ABW:

4.6%

OG:	1.056
OG (Plato):	13.81° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	5.01° P
App. Atten.:	77.8%
Real Atten.:	63.7%

General Information

Method:	All Grain
Source:	BYO Jul/Aug 2006 S. 34ff

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

8.00 kilograms

Weyermann Weizenbraumalz hell

Color (L):

1.5-2.5 °L

Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

66.7% of grist

2.00 kilograms

Weyermann Pilsener Malz

Color (L):

1.5-2.5 °L

Info/Use:

Für Pilsner Biere, jeder sonstige Biertyp.

Hergestellt aus feinster inländischer 2-zeiliger Sommerbraugerste, zur Herstellung aller hellen Biere, als Basismalz für Spezialbiere.

Zugabe 100 %.

16.7% of grist

2.00 kilograms

Weyermann Wiener Malz

Color (L):

3.2-3.9 °L

Info/Use:

Erzielung "goldfarbiger Biere und Förderung der Vollmundigkeit

Exportbier
Märzenbiere
Festbiere
Hausbräubiere

16.7% of grist

0.00 kilograms

Weyermann CARAMÜNCH Typ III

Color (L):

57 °L

Info/Use:

dunkle Biere, Festbiere, Malzbiere, Nährbiere, Schankbiere, Leichtbiere

5-10 % bei dunklen Bieren, 1-5 % bei hellen Leichtbieren

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, voller, runder Geschmack, sattere Bierfarben

0% of grist

12.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	50 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	60.5 litres	50 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	12.0 kilograms
Grain Absorbtion:	21.3 litres
Total Water Needed:	85.6 litres	60.5 litres (runoff) + 21.3 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	30 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	55.6 litres	85.6 litres (total water) – 30 litres (mash water)

)

100% of grist

Hops

50.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

4.2% Pellets @ 30 minutes
Type: Bittering
Use: Boil

210 AAUs

66.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

4.2% Pellets @ 10 minutes
Type: Aroma
Use: Boil

277.2 AAUs

116.00 grams

Total Hop Weight

487.2 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Bavarian Wheat
Manufacturer:	Wyeast
Product ID:	3638
Type:	Wheat
Flocculation:	Low
Attenuation:	73%
Temperature Range:	18–24°C
Amount:	250 ml

Procedure

White Labs WLP380 oder Wyeast 3068 Dough in at 37 °C. Allow for a 30-minute rest to thoroughly hydrate the grist. Employ a 20-minute protein and beta-glucan rest at 50 °C. Give the grain bed a 60-minute rest 63 °C to allow for thorough starch conversion.

White Labs WLP380 oder Wyeast 3068

Dough in at 37 °C. Allow for a 30-minute rest to thoroughly hydrate the
grist. Employ a 20-minute protein and beta-glucan rest at 50 °C. Give the grain bed a 60-minute rest 63 °C to allow for thorough starch conversion.

Fermentation

Primary:

4 days @ 20° C

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