Half Wheat Mother
Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally “white beer”, but the name probably derives from Weizenbier, “wheat beer”), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented.
Source: Wikipedia
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 L | 60 min | 13.4 IBUs | 9.5 EBC | 1.060 | 1.014 | 6.1 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Weizen/Weissbier | 15 A | 1.044 - 1.052 | 1.01 - 1.014 | 8 - 15 | 3.9 - 15.8 | 2.5 - 2.9 | 4.3 - 5.6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat, Flaked | 465.7 g | 33.86 |
| Vienna Malt | 461.2 g | 33.53 |
| Pilsner (2 Row) Ger | 224.4 g | 16.31 |
| Wheat Malt, Ger | 218.6 g | 15.9 |
| Wheat Liquid Extract | 5.5 g | 0.4 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Tettnang | 5.1 g | 60 min | Boil | Pellet | 4.5 |
| Saaz | 1.7 g | 15 min | Boil | Pellet | 4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Orange Peel, Sweet | 0.20 oz | 5 min | Boil | Spice |
| Coriander Seed | 0.13 tbsp | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Hefeweizen IV Ale (WLP380) | White Labs | 77% | 18.89°C - 21.11°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 50°C | 30 min |
| Saccharification | 68.89°C | 30 min |
| Mash Out | 75.56°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Download
| Download this recipe's BeerXML file |
