德国典型巴伐利亚小麦啤酒配方
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Weyermann® Wheat Beer
A fruity pale typical Bavarian “Weizen” Beer. Description:
Malt bill:
Malt type %
Weyermann® Pilsner Malt
Weyermann® Wheat Malt Pale Weyermann® Carahell®
Weyermann® Acidulated Malt 35%
55% 7%
3%
Original Extract: 11.5 – 13.0 % Plato
Mashing method (Infusion):
95°F (35°C) mash in; 10 min 113°F (45°C); 10 min 126°F (52°C); 10 min 144°F (62°C); 30 min 162°F (72°C),
final mash pumping 172°F (78°C)
Recommendation for hops:
Aroma hops 20 - 23 BU
Yeast
Fermentis® Dry Yeast: Safbrew WB 06
This is a recipe provided by Weyermann® Specialty Malts. A successful realisation cannot be guaranteed. Please consider the specific technological conditions of the brewery.
For any further service please contact: Andreas Richter / Tel. +49 951 93220 – 22
e-mail: andreas.richter@weyermann.de