Bavarian Weissbier w/ Fruit

All Grain Recipe

Submitted By: R4ed (Shared)
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Batch Size: 6.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 3.34 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 12.4 IBUsBoil 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.

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