15-01-2014, 03:15
Mi correggo, dal libro "Tasting beer" di Randy Mosher, per Weissbier/Hefeweizen, leggo:
"Brewed with 50 to 60 percent malted wheat and the balance of malted barley, these beers are pale to deep gold with a
definite yeasty haze. They are lightly hopped, with no apparent hop aroma. The aftertaste should be clean and smooth, with
little lingering bitterness. The wheat contributes a firm, creamy texture and a bright, almost citric snap. Carbonation levels are
very high, and because of the protein content of wheat, the beer should have a dense, meringuelike head."
Quindi sembra che la torbidità sia data dal lievito...
"Brewed with 50 to 60 percent malted wheat and the balance of malted barley, these beers are pale to deep gold with a
definite yeasty haze. They are lightly hopped, with no apparent hop aroma. The aftertaste should be clean and smooth, with
little lingering bitterness. The wheat contributes a firm, creamy texture and a bright, almost citric snap. Carbonation levels are
very high, and because of the protein content of wheat, the beer should have a dense, meringuelike head."
Quindi sembra che la torbidità sia data dal lievito...
In fermentazione: Blonde Ale 4% con luppoli dell'area pacifica