All Grain Recipe
Submitted By: damienkelly87 (Shared)
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| Brewer: Brad Smith | |
| Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 6.13 gal | Style Guide: BJCP 2008 |
| Color: 4.0 SRM | Equipment: Brads Setup |
| Bitterness: 15.1 IBUs | Boil 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 |
| 1.0 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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