The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

KRYSTAL WEIZEN

Excellent smooth tasting, easy drinking beer, with notes of bannana . Unlike hefe - weizen , this one is filtered, crystal clear. Using a yeast like Wyeast # 3068 W. Wheat is a must . This one is liked by all

Brewer: Jim Schaefer Email: schaefer@autobahn.mb.ca
Beer: KRYSTAL WEIZEN Style: Weizen/Weissbier
Type: All grain Size: 5.5 gallons
Color:
5 HCU (~4 SRM)
Bitterness: 17 IBU
OG: 1.051 FG: 1.011
Alcohol: 5.2% v/v (4.1% w/w)
Water: Used filtered brita water
Grain: 7 lb. German Pilsner
3. lb. Wheat malt
1 lb. American crystal 10L
Mash: 68% efficiency
Mash @ 117 F for 30 mins, Raise temp. to 152F for 60 mins, mash out @ 167 f, sparge with 170 f water,adjusted to 5.2 ph
Boil: 60 minutes SG 1.047 6. gallons
Add 1 tablet of whirlflock or 1 teasp. irish moss @ 15 mins to knockout. Strain hops & wort into sanitized 6 gallon pail, and whirlpool the wort with a large ladle, allow 10 mins for trub to drop out. Used a counter flow wort chiller and chilled to 60 f
Hops: 0.91 oz. Hallertauer Mittelfruh (4.5% AA, 60 min.)
0.46 oz. Tettnanger (3.% AA, 15 min.)
Yeast: Using Wyeast # 3068 , or White Labs WLP 351 Bavarian Weizen , cultered up to a 1 liter starter from a plate/ slant
Log: Ferment @ 68 f for 7 days , rack to secondary,and ferment for 6 days @ 68f, add 2 teasp. of sparkalloid and 2 teasp. of poly clair at the end of fermentation.Rest for 3 days, rack to keg and condition @ 40 f for 10 days. Inline filter to second keg & force carbonate.
Carbonation: 3.0 volumes Keg: 17.7 psi @ 40°F
Tasting: An all around great tasting beer & crowd pleaser. You can`t go wrong with this one , Enjoy!

Recipe posted 08/12/05.