wheat beer, weizen, hefe-weizen, weissbier, all-grain
Source: Jed Parsons (email@example.com)
Issue #917, 7/6/92
This is not as heavy as the German varieties, and does not have the
clove-like taste: instead, I made it in pursuit of the taste of Grant's
Weis Beer, which is much paler, and lighter of body; with a hoppier
aroma; and drier, but not bitter, to the taste.
- 5 pounds, wheat malt
- 3 pounds, 6 row lager malt
- 1 ounce, Tettnang hops (45 minutes before end of boil - alpha
- 1/2 ounce, Saaz (25 minutes - 3.8% alpha)
- 1/2 ounce, Saaz (10 minutes - 3.8% alpha)
- Wyeast 1056 ("American Ale")
Mash in 11 quarts water and protein rest 30 minutes at 130F. Starch
conversion 90 minutes at 149F. Mash out and sparge 1 hour at 168F. Boil
1 hour, adding hops as indicated above.