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Extract Weizen

My first attmpt at a Bavarian Weizen. I used extract to simplfy things. Ray Daniels suggest wheat beers as goods ones for extract brewers.

Brewer: Brewess Email: -
Beer: Extract Weizen Style: Bavarian Weizen
Type: Extract Size: 5.75 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 16 IBU
OG: 1.051 FG: 1.014
Alcohol: 4.8% v/v (3.7% w/w)
Boil: 60 min minutes SG 1.045 6.5 gallons
6. lb. wheat/barley DME
8 oz. Very ight DME
Hops: .5 oz. Hallertau (4.2% AA, 60 min.)
.5 oz. Tettenang (4.5% AA, 60 min.)
.5 oz. Hallertau (aroma)
Yeast: Wyeast 3068
Log: Pitched yeast at 71° on May 23. Fermented at 64°. Racked to secondary on 6/1. Bottled on 6/9.
Carbonation: Primed with 1 cup corn sugar.
Tasting: While beer was drinkable by July 4, I could still detect an undesirable aroma. It went away in a week or two. Beer has excellant spicy taste which is predominately clove, with banana undertones. Said by many to taste very authentic. Very popular with everyone.

Recipe posted 08/25/98.