Weissbier Recipe - German Wheat IV

Recipe Info

Recipe Image

German Wheat IV

by on
All Grain + Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
!!! Consider skipping the Beta-Glucan rest step. Just bring slowly up to 158 or 160 taking maybe 10 mins to pass through. 50% of the mash is already modified to an unknown mix so bias this full grain part to be high end. https://braukaiser.com/wiki/index.php/Infusion_Mashing

This recipe was cloned from German Wheat III.

Fermentables

37% - Dry Malt Extract - Wheat - US
3
42
3
Extract
25% - Floor-Malted Bohemian Wheat - DE
2
38
1
Mash
25% - Bohemian Pilsner - DE
2
38
1
Mash
6% - Vienna - DE
0.5
37
4
Mash
2% - Flaked Barley - US
0.125
32
2
Mash
2% - Flaked Wheat - US
0.125
35
2
Mash
3% - CaraVienna - BE
0.25
34
22
Mash
2% - Flaked Oats - US
0.125
37
1
Mash

Hops

Saaz
0.4
Pellet
Boil
60 min(s)
3.8
5.3
Hallertau
0.4
Pellet
Boil
60 min(s)
3.6
5.0

Yeast

Wyeast Weihenstephan Weizen 3068
75%

Other Stuff

Coriander
0.15
tsp
FlameOut

Mash Steps

Protein Rest
Direct Heat
120
20 min
Beta-Glucan Rest
Direct Heat
145
10 min
Dextrinization Rest
Decoction
160
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

German Wheat IV
Weissbier
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 10.3 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 3.8° SRM Color
  • 75% Efficiency
  • 4.7% ABV Alcohol
  • 163 per 12oz Calories
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