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Bavarian Weiss Beer All-grain
Color
Stats
OG1.052
FG1.010
IBU14
ABV5.40 %
SRM5
BJCP Style
17A. Wheat Beer, Bavarian Weizen
Description
Light wheat beer using Mauri Weiss yeast. Brew on Thursday, keg on Monday and drink on Tuesday. Weiss beer is best enjoyed young. (Best enjoyed at full carbonation - day 6)
Submitted by kettle on 15-Nov-2011

Recipe Details
Tasting Notes Fruity, light, easy drinking
Awards
Boil Volume 14.00 gallons
Boil Time 60 minutes
Batch Size 11.00 gallons
Yeast Mauri Weiss (75% app. attenuation)
Primary Fermentation 4 days
Secondary Fermentation 0 days
Other Fermentation none
Procedure Follow recipe for John the Baptiste white beer on weyermann.de, I mash at 150 F for 60 minutes, 3 oz Hallertau hops. Use Mauri weiss - 80 g/hundred litres and the fermentation will be complete after 3-4 days. I keg on day 4 and enjoy on day 5. Any other ale takes 30 days minimum. Fermentation temperature should be 62F-68F.
  Style Comparison
  Low   High
OG 1.040 1.052 1.056
FG 1.010 1.010 1.014
IBU 10 14 20
SRM 2 5 9
ABV 4.3 5.40 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
60.0 % 12.00 American Wheat 31.9 1.7
30.0 % 6.00 German Pilsener 15.5 1.6
10.0 % 2.00 German Carahell 4.6 12.0
  20.00     52.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Hallertau Pellet 3.1 6.2 45 0.253 10.7
33.3 % 1.00 Hallertau Pellet 3.1 3.1 15 0.137 2.9
  3.00               14.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 tsp Irish moss 10 min