Bavarian Weizenwery Pale Ale A AY2B/A@?ZWheat BeerBavarian Weizen?+?G?ʁ?@33@ AA@ALight straw to amber.Typically more than 50% wheat malt.Very low hopping rates.Clove-like aroma, fruity banana aromas/flavors.Paulaner Hefe Weizen, Pschorr-Brau Weisse, Spaten Club-Weisse, Schneider Weisse.ATettnangerdomestic)33@`@A"BA"(BMild, slightly spicy. 'Noble'.USAGerman lagers and ales.Tettnang Tettnanger, German Spalt, Czech Saaz.?A33@?[@Hallertau Hersbruckerff&@@AAA BMild to strong. 'Noble'.GermanyGerman lagers and ales.Hallertauer Mittelfruh, Crystal, Liberty, Mt. Hood.?Aff&@?A@PilsenerlsenerGermany/݄??@B@nwBnwBAcfAWhite WheatBelgium?,@@BDB?Weizens. Improves head retention in all beers.Contributes spicy flavor. Protein rest req.@_B_B@ACara-Pils Dextrine MaltGermanyitainX9??@AIn light-colored beers to give additional body.Adds richness without color.ff AӎBӋB?df@Crystal 10Lstal 10LGermanyz? A@A@s{Bs{B??Rice Hullsx @Enhance grain beduseful when mashing wheat@?German Ale IIIt IIIWhite LabsWLP003Clean but more estery than WLP029. Sulfur compnt.Does not ferment well below 62 F?IPB<= A HLarry Bristol?F?G?33@H@ A@)\>)\>)\>***1AMuch better efficiency than preceding batches. The problem was that the grains were being under crushed. This was corrected for this batch.Tastes like a wheat beer coming out of fermenter and into keg. Too bad.ff@0A? AxA= @ ?{?Q?BpA?0BHHWMP Proteinase ?= ASaccharification< D? @%Mashout1 @@Mashout1 @Infusion w/ protein rest A?0A5BL7I@0A