wheat beer, weizen, all-grain
Source: Don Hatlestad (DHatlestad@aol.com),
HBD #1876, 11/6/95
In my usual fasion, I brewed a weizen without ever having
tasted a German weizen or weisbier. The taste of it was so
surprising that I ran out and bought a bottle of Ayinger
Brau-weisse just to see if the taste was close. As it turns
out, my weizen was somewhat similar with some exceptions. Mine
is a little big, a lot more malty, a little under
carbonated (though not much), and a tiny bit sweeter. Mine was
similar in that it has just as much banana and clove aroma as
the Brau-weisse and I got the hops just right.
The primary fermentation of this beer was so vigorous that it
clogged the airlock and blew the lid off of my plastic-bucket
primary. I've never needed a blow-off tube for my plastic ferm
I got such surprising results from this weizen that I thought I
would pass along the recipe.
- 6.5# Wheat malt
- 3# Vienna malt
- 2# 2-Row malt
- 1 oz Tettnanger, 4.4%AA, 45 min
- 1 oz Saaz (Domestic), 4.0%AA, 15 min
- Wyeast 3068
My water is moderatly soft; added 2 teaspoons of gypsum to
Mash schedule: 40 minutes at 50C; added an infusion to raise to
60C, rest for 15 minutes; added heat directly to raise to 70C,
rest for 60 minutes; raised temp to mash-out.
Primary ferment 7 days at 21-22C. Secondary ferment at 20C for
12 days. Force carbonated in the keg to 2.7 volumes of CO2.