Jay Thinks he's Weizen

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifoir
Batch Size: 5.25 galStyle: Weizen/Weissbier (15A)
Boil Size: 4.30 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 10.5 IBUsBoil Time: 90 min
Est OG: 1.052 (12.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
0.40 oz Mt. Hood [5.6%] - Boil 60 min Hops 5
0.10 oz Glacier [5.0%] - Boil 60 min Hops 6
3 lbs 2.40 oz Wheat Liquid Extract [Boil for 10 min] (8.0 SRM) Extract 7
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 8


Brewed on a Wed night. Very smooth mash and mash out. Very soft boil. Need to start with more water when doing 90 minute boils. Finished with under 4.5 g, topped off with distiller water to get to 4.5. Added gypsum for Calcium. Added 90 seconds of pure O2. Didn't make a yeast starter. Pitched directly from smack pack. Added yeast nutrient to help compensate. Placed fermenter in swamp bucket and draped in wet t-shirts. Would like to ferment in the low 60s.

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