Brad's Weizenbier
Description
A light bodied, smooth Bavarian Weizen, excellent for drinking
in summer months. Good when served with a twist of lemon or lime.
Very easy to make. Recipe makes 5 gallons (approx 2 cases).
- 6 lbs Briess 65% Wheat Extract
- 1 cup Crushed Wheat Malt (1/4 lb)
- 1 pkg Wyeast #3608 Weistephen Ale Liquid Yeast
- 1 oz Hallertauer Hops - pellet
- 1/2 oz Tettnang Hops (Dry hopped in secondary)
- 1 Tblsp Gypsum
- 1 pinch Irish Moss (last 10 min of boil)
- 2/3 cup Corn Sugar (Priming)
Instructions
- Boil 3 gal water with gypsum, then add briess malt, wheat
malt and Hallertauer Hops to pot.
- Boil for about 30 minutes. Add Irish Moss during last
10-15 minutes of the boil.
- Cool wort to room temperature using either a wort chiller
or by adding cold water. Top out fermenter to 5 gallons
with pure water, and ferment for 4 days. (I use a 5 gal
glass carboy for fermentation and 1 inch blowout tube to
get rid of excess krausen).
- Rack to secondary fermentor (glass) for an additional 5
days of settling. I usually add one package of clear
gelatin dissolved into a pint of water at this stage to
aid in clearing the beer. I also dry hopped this beer by
adding 1/2 oz of Tettnang hops to the beer a few days
before bottling.
- Bottle into sterlized bottles. I siphon the beer into a
seterilized glass container, and mix in approximately 2/3
cup corn sugar to the container before bottling. (Note:
Use much less corn sugar if you are kegging your beer).
- I aged this beer for approximately 2-3 weeks, and it
tasted most excellent at that time. Peak flavor was
reached after approximately 7 weeks.
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