Last modified on 15 June 2008, at 12:40

Prost Weizen

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