Bavarian Weissbier w/ Fruit 
All Grain Recipe
Submitted By: R4ed (Shared)
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| Batch Size: 6.00 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 3.34 gal | Style Guide: BJCP 2008 |
| Color: 3.6 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 12.4 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 9.60 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
1 |
| 4 lbs 6.40 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 1.25 oz |
Hallertau [4.5%] - Boil 60 min |
Hops |
3 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
4 |
Notes
Process
Mash at 152°F for 60 minutes. Use rice hulls to help with lautering given all the wheat. Pitch yeast and ferment at 64°F. Keg/bottle with high carbonation.
Play around with the fermentation temperature on this one. That’s the main variable to tweak. Ferment warmer and you’ll get less clove and more banana flavors. The cooler temps will make it more clean. If you want to get really hardcore try a decoction. That’s my plan for the next round of this recipe.
Fruit option
Use Vitnter’s Harvest Apricot Puree for the fruit. Once primary fermentation has ended, add the puree to a secondary and rack the beer on top of it. Use 2 cans (98 oz.) for every 5 gallons of beer. Let it sit for 7 days then keg/bottle. This Recipe Has Not Been Rated
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