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Steve Piatz' Bavarian Weizen

Steve Piatz' Bavarian Weizen

Weizen/Weissbier : All Grain : 12 gal

alboyce

Steve Piatz' award winning Bavarian Weizen recipe.

January 27, 2003 at 07:29am

0.0/5.0 0 ratings

Ingredients (All Grain12 gal)

  • 7.47 lbs English 2-row Lager

    English 2-row Lager

  • 11.21 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1.3 oz Hallertauer Mittelfrüher - 5.4 AA% whole; boiled 90 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • .45 oz Hallertauer Mittelfrüher - 5.4 AA% whole; boiled 15 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • White Labs WLP380 Hefeweizen IV Ale

    White Labs WLP380 Hefeweizen IV Ale

    Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.

Notes

Double decoction mash, with rests at 99F, 117F, 122F, 127F, 147F, 160F, and 170F. . Primary: 60F Secondary: 70F Bottle condition

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.053 1.044 - 1.052
Terminal Gravity: 1.020 1.010 - 1.014
Color: 2.6 SRM 2 - 8
Alcohol: 4.4% ABV 4.30% - 5.60%
Bitterness: 12.0 IBU 8.00 - 15.00

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