Difference between revisions of "Prost Weizen"

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m (Baselined Weizen recipe)
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==Ingredients==
 
==Ingredients==
5 lbs        Wheat Malt, Ger (2.0 SRM)                Grain       
+
*5 lbs        Wheat Malt, Ger (2.0 SRM)                Grain       
4 lbs        Pale Malt (2 Row) Bel (3.0 SRM)          Grain         
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*4 lbs        Pale Malt (2 Row) Bel (3.0 SRM)          Grain         
0.50 oz      Tettnang [4.40%]  (60 min)                Hops       
+
*0.50 oz      Tettnang [4.40%]  (60 min)                Hops       
0.50 oz      Tettnang [4.40%]  (30 min)                Hops       
+
*0.50 oz      Tettnang [4.40%]  (30 min)                Hops       
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)  Yeast-Wheat                 
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*1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)  Yeast-Wheat                 
  
 
==Mash Schedule==
 
==Mash Schedule==

Revision as of 04:37, 18 July 2006

A classic Weizen made after my trip to Bavaria - smooth taste with strong bananna and clove flavor from the Weizen yeast.

Recipe Specification

  • Brewer: BrewWiki
  • Style: Bavarian Weizen (Weissbier)
  • Type: All Grain
  • Batch Size: 5.00 gal
  • Boil Size: 6.13 gal
  • Estimated OG: 1.049 SG
  • Estimated Color: 4.1 SRM
  • Estimated IBU: 14.7 IBU
  • Brewhouse Efficiency: 72.0 %
  • Boil Time: 60 Minutes

Ingredients

  • 5 lbs Wheat Malt, Ger (2.0 SRM) Grain
  • 4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain
  • 0.50 oz Tettnang [4.40%] (60 min) Hops
  • 0.50 oz Tettnang [4.40%] (30 min) Hops
  • 1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Mash Schedule

  • Mash Schedule: Single Infusion, Medium Body, No Mash Out, Total Grain Weight: 9.00 lb
  • Mash In Add 11.25 qt of water at 169.6 F Step to 154.0 F for 60 min

Notes

Simple single infusion mash. Some care must be taken to avoid a stuck mash (recommend hot sparge water). A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Strong yeast character dominates flavor.

See Also

External Links