Weissbier Recipe - Wiessen Ambrass

Recipe Info

Recipe Image

Wiessen Ambrass

by on
All Grain + Extract
12 Liter(s)
20 Liter(s)
60 min
75%
Aber Hallo!

This recipe was cloned from Heavy-weizen.

Fermentables

37% - Wheat Malt - DE
1.2
37
2
Mash
16% - Abbey Malt - DE
0.5
33
17
Mash
16% - Dry Malt Extract - Light - US
0.5
44
8
Extract
6% - CaraAmber - DE
0.2
34
27
Mash
16% - Halcyon - UK
0.5
36
2
Mash
3% - Belgian Dark Candi Sugar - BE
0.1
36
275
Late
3% - Carafa I - DE
0.1
32
337
Mash
3% - Honey - US
0.1
35
1
Late

Hops

Styrian Goldings
10
Pellet
Boil
60 min(s)
5.3
9.7
Styrian Goldings
10
Pellet
Boil
5 min(s)
5.3
1.9
homegrown hops
4
Leaf
Boil
5 min(s)
3
0.4

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

Chamomile
0.03
kg
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
20% decoction to caramelize some of the sugars

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wiessen Ambrass
Weissbier
  • 12.00 Gallons Liters Batch Size
  • 20.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.009 FG
  • 12.0 IBU (tinseth) Bitterness
  • 0.18 BG:GU
  • 24.4° SRM Color
  • 75% Efficiency
  • 7.4% ABV Alcohol
  • 223 per 12oz Calories
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