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

59% - Wheat - US
4
39
1
Mash
37% - Vienna - DE
2.5
37
4
Mash
4% - Acidulated Malt - DE
0.3
27
3
Mash

Hops

Hallertau
0.5
Leaf
Boil
60 min(s)
6
16.4

Yeast

Wyeast Weihenstephan Weizen 3068
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Acid Rest
Direct Heat
113
30 min
Protein Rest
Infusion
145
30 min
Saccharification Rest
Direct Heat
160
30 min

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
Weissbier
  • 3.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.056 OG
  • 1.014 FG
  • 16.4 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 4.5° SRM Color
  • 65% Efficiency
  • 5.4% ABV Alcohol
  • 186 per 12oz Calories
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