Weissbier Recipe - Weissbier

Recipe Info

Recipe Image

Weissbier

by on
All Grain
25 Liter(s)
29 Liter(s)
90 min
75%
Very simple recipe

This recipe was cloned from Stephan Weihen.

Fermentables

56% - Wheat Malt - DE
3
37
2
Mash
37% - Pilsner - DE
2
38
1
Mash
6% - CaraHell - DE
0.3
33
10
Mash
2% - Acidulated Malt - DE
0.1
27
3
Mash

Hops

Magnum
9
Pellet
Boil
60 min(s)
12
11.0
Hallertauer Mittelfrüh
20
Pellet
Boil
5 min(s)
4.3
1.7

Yeast

White Labs Hefeweizen Ale WLP300
78%

Other Stuff

CaSO4
0.004
kg
Mash
CaCl2
0.006
kg
Mash
Yeast Nutrient
5
ml
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add 2 handfuls of rice hulls to mash
2.
No acidulated malt during acid rest (43 C). Add the sour malt at 72 C.
3.
Add oxygen before pitching!
4.
200 billion cells (1 pack in 1 liter starter)
5.
Ferment at 17 C for 5 days. Raise slowly towards 20 C for a total og 14 days.
6.
Prime with speise: 7 cl per 0,5 l bottle

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Weissbier
Weissbier
  • 25.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.050 OG
  • 1.011 FG
  • 12.7 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 3.7° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 166 per 12oz Calories
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