Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Postby OFallonBrent » Tue Apr 21, 2009 10:04 am

I tried to enter this into the online recipes, but the interface makes assumptions that conflict with this recipe. So here it is. I brewed this years ago and recreated the recipe from memory. I'm planning on brewing it again this summer.

This beer is based on information I gathered on a trip to Germany. A brewer was using 70% wheat in his weizen. In discussions about stuck mashes, he indicated that he used whole hops in his mash to replace the missing husks to prevent a stuck mash. I made the mistake of asking about rice hulls and got a quick "THAT'S NOT REINHEITSGEBOT!"

Anyway, I thought this was a great idea and decided to see how far I could go.

I brewed this 100% wheat beer and it worked like a charm. Best wheat beer I've ever had. As for the amount of hops in the mash, I just eyeballed it until I thought it looked good. Adjust the amount to suit your system.



15-A Weizen/Weissbier
Author: Brent Stafford

Size: 13. gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.26 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.044 - 1.052)
Terminal Gravity: 1.013 (1.010 - 1.014)
Color: 3.94 (2.0 - 8.0)
Alcohol: 4.97% (4.3% - 5.6%)
Bitterness: 13.0 (8.0 - 15.0)

25.0 lb Weyermann Wheat Malt Pale (Organic)
14.0 oz Tettnanger (4.5%) - added during mash
2.0 oz Tettnanger (4.5%) - added during boil, boiled 1.0 hr
WYeast 3068 Weihenstephan Weizen
Posts: 1
Joined: Tue Apr 21, 2009 9:44 am

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