Prost! Weizen

All Grain Recipe

Submitted By: damienkelly87 (Shared)
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Brewer: Brad Smith
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.13 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: Brads Setup
Bitterness: 15.1 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 42.0

Ingredients
Amount Name Type #
5 lbs 0.07 oz Wheat Malt, Ger (2.0 SRM) Grain 1
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
0.50 oz Tettnang [4.4%] - Boil 60 min Hops 3
0.50 oz Tettnang [4.4%] - Boil 30 min Hops 4
1.06 oz Tettnang [4.5%] - Steep 0 min Hops 5
1 pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast 6
1.06 oz Tettnang [4.5%] - Dry Hop 4 days Hops 7

Taste Notes

Inspired by my trip to Bavaria for Octoberfest...Greate balance, smooth taste, great bannana and clove flavor, straw color - a great Weizen!

Notes

A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Sparge slowly to avoid a stuck sparge (lots of wheat). Prost is the traditional German toast - like saying "Cheers!"

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