If you’re a fan of German wheat beers, then you’ll love this Weissbier recipe. With its signature banana and bubble-gum flavors, this Bavarian-style beer is best served cloudy by rousing the yeast sediment when pouring. This recipe is easy to follow and produces 40 pints of refreshing beer.
- 1 Large pot or mash tun
- 1 Heat source (stove, burner, or heat plate)
- 1 Fermenting vessel (plastic bucket or glass carboy)
- 1 Airlock and stopper
- 1 Siphon or tubing
- 1 Hydrometer
- 1 Thermometer
- 1 Sanitizer
- 1 Bottles or kegging equipment
- 1 Bottle capper or kegging system
- 1 Cleaning brush or sponge
- 1 Funnel
- 1 Measuring cups and spoons
- 1 Kitchen scale (for weighing ingredients)
For the Mash – Liquor 12.5 Litres (22 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 6 lb Wheat malt Quantity 2.7kg
- 5 lb Pilsner malt Quantity 2.3kg
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 1 oz (Hops) Hallertauer Hersbrucker 3.5% When to add – At start of boil (IBU 9.6)
- ½ oz (Hops) Saaz 4.2% When to add – At start of boil (IBU 5.7)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 22°C (72°F) – Conditioning 3 weeks at 12°C (54°F)
- 1 Wyeast 3068 Weihenstephan Weizen
Prepare the Mash:
- In a large pot or mash tun, heat 12.5 liters (22 pints) of water to 65°C/149°F. Add the 6 lbs (2.7kg) of wheat malt and 5 lbs (2.3kg) of pilsner malt to the water, and stir well to ensure that there are no clumps. Maintain the temperature at 65°C/149°F for 1 hour, stirring occasionally.
- After the mash is complete, heat 27 liters (47.5 pints) of water in a separate pot to boiling. Once boiling, add 1 oz of Hallertauer Hersbrucker hops with 3.5% concentration and 1/2 oz of Saaz hops with 4.2% concentration.
- During the last 15 minutes of the boil, add 1 tsp of Protofloc.
Cool the Wort:
- After boiling, cool the liquid as quickly as possible to around 22°C/72°F.
Pitch the Yeast:
- Once the wort has cooled, add the Wyeast 3068 Weihenstephan Weizen yeast to the mixture, stirring well to distribute it evenly.
- Ferment the beer for approximately 28 days at a temperature of 22°C/72°F.
- After the fermentation period, move the beer to a cooler location for conditioning. Store the beer at 12°C/54°F for at least 3 weeks.
- Once conditioning is complete, the beer is ready to serve. Be sure to stir up the yeast sediment at the bottom of the bottle before pouring, as Weissbier is traditionally served cloudy.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||4 Weeks||5%||15.3 IBU||6.3 EBC|
Unique Bavarian Flavors
If you’re looking for a beer recipe with a unique flavor profile, this Weissbier recipe is worth trying. With its signature banana and bubble-gum flavors, this Bavarian-style beer is unlike anything you’ve tasted before. The fruity and spicy notes from the Wyeast 3068 Weihenstephan Weizen yeast make this beer a refreshing and satisfying choice.
Easy to Follow Recipe
Even if you’re new to homebrewing, this Weissbier recipe is easy to follow. The ingredients are readily available, and the instructions are clear and concise. With patience and attention to detail, you can produce 40 pints of delicious beer that you’ll be proud to share with friends and family.
Perfect for Any Occasion
Whether you’re looking for a beer to enjoy on a warm summer evening or a refreshing beverage to serve at your next party, this Weissbier recipe is perfect. The beer’s cloudiness and fruity flavors make it an excellent choice for any casual gathering, and the ABV of 5% ensures that it’s not too intense or overwhelming.
This Weissbier recipe is an excellent choice for a unique, refreshing, and easy-to-make beer. With its signature banana and bubble-gum flavors, it’s sure to be a hit with anyone who enjoys German wheat beers.
FAQ on Making this Weissbier Recipe
What is the dominant flavor of this Bavarian-style beer?
The yeast used in this recipe imparts banana and bubble-gum flavors to the beer.
What type of yeast is used in this recipe?
Wyeast 3068 Weihenstephan Weizen yeast is used in this recipe.
How long does it take to ferment this beer?
This beer should ferment for 28 days at 22°C (72°F).
What is the ABV of this Weissbier?
The estimated ABV of this beer is 5%.
What is the recommended serving temperature for this beer?
This beer is best served at 12°C (54°F).
What is the boil time for this recipe?
The boil time for this recipe is 1 hour and 10 minutes.
How long does it take to condition the beer after fermentation?
After fermentation, this beer should condition for three weeks at 12°C (54°F).
What hops are used in this recipe?
Hallertauer Hersbrucker and Saaz hops are used in this recipe.
What is the recommended mash temperature for this recipe?
The recommended mash temperature for this recipe is 65°C (149°F).
How many pints of beer does this recipe yield?
This recipe yields 40 pints of beer.
Can this recipe be adapted for all-grain brewing?
Yes, this recipe can be adapted for all-grain brewing.
Can this recipe be tweaked to adjust the bitterness level?
Yes, the amount and timing of the hops can be adjusted to achieve the desired bitterness level.
How long should the yeast settle before rousing the sediment for a cloudy serving?
The yeast sediment should be roused when pouring to achieve a cloudy appearance.