Weissbier Recipe - Hoppyweizen

Recipe Info

Recipe Image

Hoppyweizen

by on
All Grain
15.1417 Liter(s)
20.8198 Liter(s)
90 min
79%
1 gallon racked onto 250g of summer fruits.

This recipe was cloned from Hoppyweizen.

Fermentables

56% - Pilsner - BE
2.3
36
2
Mash
24% - Wheat - UK
1
37
2
Mash
3% - Carapils - DE
0.14
33
2
Mash
15% - Rice Hulls - US
0.6
0
0
Mash
1% - Cara Malt - UK
0.055
35
17
Mash

Hops

Columbus
9
Leaf
Boil
30 min(s)
15.3
15.4
Ahtanum
25
Leaf
FlameOut
0 min(s)
6
0.0
Citra
20
Pellet
DryHop
5 day(s)
12
0.0
Simcoe
20
Pellet
DryHop
5 day(s)
13
0.0

Yeast

White Labs Bavarian Weizen Ale WLP351
74%

Other Stuff

Irish Moss
14.7868
ml
Boil
Campden
1
each
Boil
Yeast Nutrient
4.9289
ml
Boil
Orange or Lemon peel
0.0283
kg
Boil
Coriander
0.0142
kg
Boil
Calcium chloride
0
each
Mash
Lactic Acid
0
each
Mash

Mash Steps

Mash
Infusion
66.5
60 min
Sparge
Infusion
80
60 min

Special Instructions

1.
Peel and coriander added at flame out.
2.
Ferment at 17C for 7 days.
3.
Dropped to 14C for 3 days for dryhopping
4.
Cold crashed for further 2 days.
5.
Bottle conditioned 3.3Co2

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hoppyweizen
Weissbier
  • 15.14 Gallons Liters Batch Size
  • 20.82 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 15.4 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 4.1° SRM Color
  • 79% Efficiency
  • 5.3% ABV Alcohol
  • 184 per 12oz Calories
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