The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Red weizen

Brewer: Steve Jensen Email: sugaree1@mediaone.net
Beer: Red weizen Style: Weizen/Weissbier
Type: Partial mash Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 12 IBU
OG: 1.083 FG: 1.018
Alcohol: 8.4% v/v (6.6% w/w)
Water: I used bottled spring water.
Grain: 8.0 oz. Wheat malt
8.0 oz. American victory
8.0 oz. American crystal 20L
Mash: 80% efficiency
Put 2 1/2 gallons of water in kettle. Added grains then brought them up to 155 deg. and held for 1 hour. Then sparged with 1 gallon of 170 deg water.
Boil: 60min minutes SG 1.118 3.5 gallons
3. lb. Light dry malt extract
6 lb. 6 oz. Wheat extract
Bring up to boil and add malt extracts and 1 1/2oz hops, boil 45 min. Then add 1tsp irish moss, boil for 10 min. Add 1/2 oz hops, boil for 5 min.
Hops: 1.5 oz. Mt. Hood (4.5% AA, 45 min.)
.5 oz. Mt. Hood (aroma)
Yeast: I used Wyeast #3068 Weihenstephen yeast, the recipe called out Wyeast #3056 Barvarian. I like the character of the 3068 it gives a nice banana clove taste.
Log: Fermented at 65 deg for 9 days, then racked to secondary for 11 days then bottled.
Carbonation: 1/2cup corn sugar
1/2cup maple syrup
1/2tsbp orange blossom honey
used for priming before bottling
Tasting: After 9 weeks in the bottle, this a great beer. The wyeast #3068 really presents it self. It needs to age more, you can taste the dryness from the alcohol still. Next time I will try the suggested yeast #3056 wyeast.

Recipe posted 05/25/01.