Extract Recipe
Submitted By: Mattox (Shared)
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| Brewer: Chris & Karen | |
| Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2008 |
| Color: 6.9 SRM | Equipment: Chris' 15 gal |
| Bitterness: 12.2 IBUs | Boil Time: 60 min |
| Est OG: 1.041 (10.1° P) | |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
| ABV: 3.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
1 |
| 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
3 |
| 7 lbs |
Wheat Liquid Extract (8.0 SRM) |
Extract |
4 |
| 0.75 oz |
Maltodextrin (3.0 SRM) |
Sugar |
5 |
| 0.75 oz |
Hallertau [4.5%] - Boil 60 min |
Hops |
6 |
| 0.25 oz |
Hallertau [4.5%] - Boil 15 min |
Hops |
7 |
| 0.25 oz |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
9 |
Notes
Easy to make, easier to drink. Very light and refreshing.
The WLP300 Yeast works pretty well within a large temperature range. The mid 60s will give you a more subdued taste. More banana esters the higher you ferment. If you ferment in a place that never gets below 70 then give this a try.
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(1 ratings)
by Mattox