The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Summer Weizen

Brewer: Vetch Email: holveck_c@yahoo.com
Beer: Summer Weizen Style: Weizen/Weissbier
Type: Extract w/grain Size: 5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 11 IBU
OG: 1.049 FG: 1.012
Alcohol: 4.7% v/v (3.7% w/w)
Water: Soft
Grain: .5 lb. Wheat malt
.5 lb. German Munich
.5 lb. Flaked wheat
Steep: 20 min @ 155deg F, then sparge with 1 gal 155degF water
Boil: 30 minutes SG 1.044 5.5 gallons
4.3 lb. Wheat extract
1.5 lb. Honey
Since I'm only really boiling extract, and I have no early hop additions I recommend not boiling for longer (it only darkens the wort). Further more, all the body and flavor of the grains has already been extracted during the 155deg grain boil & sparge which is completed in a partial mash earlier in the process.
Hops: .5 oz. Hallertauer Mittelfruh (5% AA, 20 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 10 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast: Wyeast 3068
Carbonation: Natural in keg (2/3 cup of sucrose sterilized in 1 cup boiled water and added to 5 gal keg), 10 ndays later, then counterpressure fill bottles

Recipe posted 03/08/06.