The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Belgian Weizen/Apricot Wheat

A great wheat and apricot wheat recipe

Brewer: Scott Holub Email: -
Beer: Belgian Weizen/Apricot Wheat Style: Weizen/Weissbier
Type: Partial mash Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 11 IBU
OG: 1.047 FG: 1.013
Alcohol: 4.4% v/v (3.5% w/w)
Water: Charcoal filtered water
Grain: 1 lb. Muntons 2-row
1/2 lb. American 6-row
1/2 lb. American crystal 10L
1/2 lb. Carawheat 30L
1/4 lb. Dextrine malt (Cara-Pils)
1/2 lb. Flaked wheat
1/4 lb. American crystal 20L
Mash: 60% efficiency
2 gallons of water
bring to 120F-124F for 30 minutes (protien rest)
then up to 148F-155F for 20 minutes (saccarification)to pass iodine test
then up to 170F for 10 minutes
Sprage with a gallon of 170F water
Boil: 60 minutes SG 1.068 3.5 gallons
4 lb. Wheat extract (IREKS)
2/5 lb. Corn sugar (for bottling)
Hops: 1 oz. Hallertauer (4.25% AA, 45 min.)
1/4 oz. Hallertauer (4.25% AA, 5 min.)
Yeast: Wyeast 3942 - Belgian wheat (one year old) in a 3 c starter (12 hr)
Log: 5 day primary room temp, 9 day secondary room temp.
10 bottles without apricot flavor
Then add 4 oz of apricot flavor to the remainder the wort and bottled the rest
Carbonation: Bottled with 3/4 c corn sugar
Tasting: Not well carbonated after 2 weeks. At four weeks - good carbonation and tastes great

Recipe posted 10/30/00.