Weissbier Recipe - German Hefeweizen extract

Recipe Info

Recipe Image

German Hefeweizen extract

by on
Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
75%
Adapted from recipe at https://byo.com/article/10-summer-extract-recipes/

This recipe was cloned from California Common extract.

Fermentables

13% - Wheat - US
1
39
1
Steep
87% - Liquid Malt Extract - Wheat - US
6.6
35
3
Extract

Hops

Saaz
3
Pellet
Boil
60 min(s)
3.8
43.3
Hallertau
2.3
Pellet
Boil
15 min(s)
4.5
19.5

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Boil 1 cup water for 5 minutes (for rehydrating yeast). Cover & let cool to <80 deg.
2.
Bring 2.5 gallons of water to 155 deg; remove heat & steep grains for 30 minutes.
3.
Sparge grains with 2 cups 170 deg water & remove grains.
4.
Stir in & fully dissolve all extract(s).
5.
Bring to boil; start :60 timer and follow hops schedule.
6.
Add Irish Moss at :15
7.
Check temp of yeast rehydration water & add yeast if <80 deg.
8.
Chill/rack wort to primary at 68 deg. Add water as needed to achieve final volume.
9.
Pitch rehydrated yeast; primary at 68-72 deg for 1 week.
10.
After 1 week in primary, rack to secondary. Allow 1-2 weeks in secondary.
11.
For bottling: Add 5 oz corn sugar to 1 cup water and boil for 5 min. Chill to room temp.
12.
Bottle & condition at 68-72 deg for 2-3 weeks.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

German Hefeweizen extract
Weissbier
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.007 FG
  • 62.8 IBU (tinseth) Bitterness
  • 1.25 BG:GU
  • 4.0° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 164 per 12oz Calories
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