Weissbier Recipe - Buffelweizen

Recipe Info

Recipe Image

Buffelweizen

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
Quick Weizen for the float trip. I'm using a Danstar Munich Classic yeast which is supposedly the famous Weihenstephan Stain used in Germany. I'm looking for that classic flavor and will start fermentation around 64 and raise it gradually to 68 to 70 at the end of active fermentation. Hops change based on what's on hand or what I'm looking to add the beer. Sometimes I add a late addition if I want a little hop flavor.

Fermentables

% lb fermentable ppg   L   usage  
44% 5 White Wheat (US) 40
Mash
36% 4 2-Row (US) 37
Mash
18% 2 Flaked Wheat 34
Mash
2% 0.25 Acidulated Malt (DE) 27
Mash
11.25 lb

Hops

oz variety type usage time AA   IBU  
0.35 Denali Pellet Boil 60 minutes 13.5 14.6
0.35 oz IBUs calculated using the Tinseth formula

Hop Summary

oz variety type AA
0.35 Denali Pellet 13.5
0.35 oz  

Yeast

name attenuation  
Danstar Munich Classic 77%
 

Other Stuff

amount unit name usage
0.5 tsp Yeast Nutrient Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Direct Heat 149 60 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Buffelweizen
Weissbier
6.00 Gallons Liters
7.00 Gallons Liters  @  60  min
1.053
1.012
3.3° SRM
75%
14.6 IBU (tinseth)
0.28
5.2% ABV
176 per 12oz
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