German Weissbier
Hazy wheat beer with banana and clove from the yeast. Almost no hop character.
Ingredients
| Ingredient | Amount |
|---|---|
| Wheat malt | 2.40 kg |
| Pilsner malt | 2.10 kg |
| Noble-type hops (Hallertau-type), 4% alpha acid, 60 min | 25 g |
| Yeast | Weissbier (wheat beer) yeast. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.050 | 1.044 to 1.053 |
| Final gravity | 1.012 | 1.008 to 1.014 |
| ABV | 5.0% | 4.3 to 5.6% |
| IBU | 12 | 8 to 15 |
| Colour (SRM) | 3.6 | 2 to 6 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 66 C. Ferment at 18 to 20 C.
- Mash at 66 C for 60 minutes. Wheat can make the mash sticky, so rinse the grain bed slowly.
- Sparge and collect roughly 25 litres.
- Boil 60 minutes with one hop addition.
- Cool to 18 C and pitch.
- Ferment at 18-20 C. Warmer favours banana, cooler favours clove.
Conditioning. Package after about ten days. Carbonate high, to 3.0-3.5 volumes. Drink within a few weeks.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.