Weizen/Weissbier Recipe - Simple Bavarian Hef

Recipe Info

Recipe Image

Simple Bavarian Hef

by on
All Grain
3 Gallon(s)
3.5 Gallon(s)
70 min
65%
inspiration: http://braukaiser.com/wiki/index.php?title=Weissbier_Hell

Fermentables

% lb fermentable ppg   L   usage  
59% 4 Wheat - US 39
Mash
37% 2.5 Vienna - DE 37
Mash
4% 0.3 Acidulated Malt - DE 27
Mash
6.8 lb

Hops

oz variety type usage time AA   IBU  
0.5 Hallertau Leaf Boil 60 minutes 6.0 16.4
0.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Weihenstephan Weizen 3068 75%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Acid Rest Direct Heat 113 30 minutes
Protein Rest Infusion 145 30 minutes
Saccharification Rest Direct Heat 160 30 minutes
 

Special Instructions

  1. add the acid malt during the 145F rest (see: http://braukaiser.com/wiki/index.php?title=Weissbier_Hell)
  2. after boil, chill to 57F (14C)
  3. aerate, pitch yeast, and let naturally warm up to 63F (16.5C)
  4. ferment for 3-5 days, then bottle condition

Tasting Notes (2)

BrewBrosJer

Tasted on 6/27/2017 by BrewBrosJer

Notes:

Tasted after about 9 days after pitching. Grav 1.016 @ 60F. Similar to previous taste note, but definitely more hot alcohol / ester notes. Likely due to the lower SG, resulting in slightly more alcohol, and slightly less sugar. Definitely time to bottle.

BrewBrosJer

Tasted on 6/24/2017 by BrewBrosJer

Notes:

Only 6 days after pitching. Grav at 1.020. Temp at 64F. has a nicely pronounced banana and clove character. has a nice, delicate, sweet malt/wheat character in the mid taste. Some very slight notes of alcohol heat. has a very mild green/young note in the beginning and in the long aftertaste. overall very promising.

Recipe Facts

Simple Bavarian Hef
Weizen/Weissbier
3.00 Gallons Liters
3.50 Gallons Liters  @  70  min
1.056
1.014
4.5° SRM
65%
16.4 IBU (tinseth)
0.30
5.4% ABV
186 per 12oz
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