Prost! Weizen (mrc)

All Grain Recipe

Submitted By: mcaukin (Shared)
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Brewer: Meredith Caukin
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: ANVIL Foundry 10.5
Bitterness: 11.0 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Anvil, Medium Body, No Sparge
Est FG: 1.012 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 42.0

Ingredients
Amount Name Type #
7.30 gal Orange City, Fl Water 1
13.18 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
13.00 ml Lactic Acid (Mash 60 min) Misc 3
9.91 g Baking Soda (Mash 60 min) Misc 4
5.42 g Chalk (Mash 60 min) Misc 5
3.36 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
1.25 g Calcium Chloride (Mash 60 min) Misc 7
8.00 oz Rice Hulls (0.0 SRM) Adjunct 8
4 lbs 10.48 oz Wheat Malt, Ger (2.0 SRM) Grain 9
4 lbs 5.49 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 10
0.50 oz Tettnang [4.4%] - Boil 45 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.50 oz Tettnang [4.4%] - Steep 15 min Hops 13
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 14

Taste Notes

Inspired by Bavaria 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!"

This Recipe Has Not Been Rated

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