<_MOD_>1969-12-31 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2013-06-19 Peach Wheat Ryan Boncheff 2013-06-14 1992-02-01 640.0000000 640.0000000 0 0 0 1800 0 0 <_MOD_>2013-06-19 Pot ( 4 Gal/15.1 L) - Extract 512.0000000 64.0000000 1 0.1200000 0.0000000 1 1 493.7600000 45.0000000 9.0000000 1 37.1200000 64.0000000 4.0000000 0.0000000 672.0000000 51.2000000 288.0000000 72.0000000 100.0000000 Simple Brew Pot with a 4 Gallon Capacity - leaving a workable boil volume of around 3.25 gal. Used for extract or partial mash brewing. <_MOD_>2013-06-19 American Wheat or Rye Beer Light Hybrid Beer BJCP 2008 4 6 2 1.0400000 1.0550000 1.0080000 1.0130000 15.0000000 30.0000000 2.3000000 2.6000000 3.0000000 6.0000000 4.0000000 5.5000000 Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED. Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. Clean American ale yeast, but also lager. up to 50+% wheat malt. American/noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye http://www.bjcp.org <_MOD_>2013-06-19 Single Infusion, Medium Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2013-06-19 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 400.0000000 152.0000000 60.0000000 2.0000000 0.0000000 0.3000000 0.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 160.0000000 163.6567173 0.0000000 <_TExpanded>1 0 0.0000000 64.0000000 0.3000000 <_MOD_>2013-06-19 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-06-19 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2013-06-19 Fruit Beer Fermentation 65.0000000 65.0000000 65.0000000 65.0000000 33.0000000 45.0000000 33.0000000 45.0000000 1 7.0000000 10.0000000 7.0000000 7.0000000 2 Base beer fermented in primary. Beer is then racked to secondary over fruit for secondary fermentation. Beer is then racked to tertiary for clearing. <_MOD_>2013-06-19 Ingredients 7405 1 7182 9 <_XName>Ingredients 16 <_MOD_>1969-12-31 Wheat Dry Extract US 4 1 0.0000000 32.0000000 8.0000000 95.0000000 0.0000000 18.1818182 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Wheat based dry extract for use in all wheat beers.Use as base or to increase gravity of any wheat beer.Examples: Weizen, weiss, wheat ales and lagers 45.0000000 0.1900000 <_MOD_>2013-06-19 Tettnang Germany 1 0 4.5000000 3.5000000 100.0000000 0.0000000 1.5000000 40.0000000 45.0000000 0.0000000 Used for: German ales, lagers and wheat beerAroma: Noble, mild, fine, slightly spicySubstitutes: Saaz, SpaltExamples: Sam Adams Octoberfest, Anderson Valley ESB 17.6808955 2 0 1 1.0000000 <_MOD_>1969-12-31 Wheat Dry Extract US 4 1 0.0000000 48.0000000 8.0000000 95.0000000 15.0000000 27.2727273 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Wheat based dry extract for use in all wheat beers.Use as base or to increase gravity of any wheat beer.Examples: Weizen, weiss, wheat ales and lagers 15.0000000 0.1900000 <_MOD_>1969-12-31 Wheat Liquid Extract US 1 1 0.0000000 16.0000000 8.0000000 78.0000000 15.0000000 9.0909091 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Unhopped Wheat liquid malt extract.Contains approx 60% Wheat, 40% BarleyUse for Bavarian wheats, weizens, weiss and dunkel weizen styles. 15.0000000 0.1900000 <_MOD_>2013-06-19 Whirlfloc Tablet 1 Clarity 640.0000000 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 5 <_MOD_>2013-06-19 Yeast Nutrient 4 Fermentation 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 6 <_MOD_>2013-06-19 American Hefeweizen Ale White Labs WLP320 4 0 0 1.2000000 1.0000000 0.0000000 6.0000000 7 1 2013-06-14 2013-06-19 100.0000000 70.0000000 75.0000000 65.0000000 69.0000000 0 0 0 5 2003-06-14 Oregon style American Hefeweizen Produces a much smaller amount of clove and banana flavor than the German Hefeweizen White Labs yeast. Some sulfur, and creates desired cloudy look. <_MOD_>1969-12-31 Peach Purée Oregon Fruit Products 3 1 0.0000000 48.0000000 3.0000000 9.3000000 0.0000000 27.2727273 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 45.0000000 0.3518750 <_MOD_>1969-12-31 Honey US 2 1 0.0000000 32.0000000 1.0000000 75.0000000 0.0000000 18.1818182 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can be used to lighten flavor and body when substituted for malt.Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 45.0000000 0.0800000 <_TExpanded>1 0 0 0 1.0460000 1.0100000 1.0180000 1.0110000 494.0800000 1.0500000 Ratio of DME to LME gives a final wheat to pale ration of about 60/40 if buying extracts available at AHS 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1