Honey Sweetie Wheat

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 35.4 IBUs 12.4 EBC 1.050 1.013 5.0 %
Actuals 1.064 1.026 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Bavarian Weizen (Weissbier) 17 A 1.04 - 1.056 1.01 - 1.014 10 - 20 3.9 - 17.7 2.4 - 2.8 4.3 - 5.6 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 20L 56.3 g 7.6
Extra Light Dry Extract 346.8 g 46.79
Wheat Dry Extract 338 g 45.61

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 7.8 g 45 min Boil Pellet 8
Cascade 5.2 g 5 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Honey 0.40 lb 45 min Boil Other
Irish Moss 0.26 tsp 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Edme Ale Yeast (-) Edme 75% 16.67°C - 22.22°C

Fermentation

Step Time Temperature
Primary 7 days 20°C
Secondary 4 days 20°C
Aging 28 days 11.11°C