[Giannox88]

5% circa monaco
35% pils
60% malto weizen

Schema Mash suggerito da Bertinotti, anche se per le prossime ho intesione di semplificarlo a 52 - 63 - 68 + mash out..

[Bertellio]

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...