German Weisen Beer
wheat beer, weizen, extract
Source: Eric Pendergrass (firstname.lastname@example.org),
Here's one which I just finished and which, IMHO, is excellent! After
about 5 weeks, it is perfect. Enjoy!
- 1 can Irek Wheat Malt Extract (unhopped)
- 1 lb Light DME
- 1 cup Cara-Pils Malt
- 1 cup Crystal Malt-10L
- 1.5 oz. Hallertauer Hops (bittering)
- 1 tsp. Irish Moss
- .5 0z. Saaz Hops (for finishing)
- 1 pack Wyeast #3056 Wheat Yeast
- 3/4 cup Priming Sugar
Crack all grains and place in grain bag.
Dissolve can of malt and DME in 1-2 gal. of water in the stock pot.
Add the gab of grain to the pot and adjust the heat to achieve
boiling temperature. The instant the water starts to boil, remove the
grains from your stock pot.
Add the bittering hops and maintain the boil.
After 25 minutes, add the Irish moss and continue to boil.
After 20 minutes, add the finishing hops and boil for an
additional 2 minutes ONLY. Remove the stock pot from the heat and
attach a lid.
Place the pot in a sink of ice to cool until it reaches 75-80
degrees. Pour the cooled wort into a sanitized fermenter and top off
to 5 gallons. Add the active yeast starter. Once fermentation
has started, move the fermenter to an area of 55-65 degrees.
- O.G.: 1.045-1.052
- F.G.: 1.008-1.014