Weissbier Halloweizen

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McSwiggin'

Well-Known Member
Joined
Feb 22, 2008
Messages
183
Reaction score
1
Location
Fort Lauderdale
Recipe Type
All Grain
Yeast
Safale WB-06 dry wheat
Yeast Starter
none
Batch Size (Gallons)
5
Original Gravity
1.046
Final Gravity
1.01
Boiling Time (Minutes)
60
IBU
19
Color
3
Primary Fermentation (# of Days & Temp)
10 @ 69 degrees
Secondary Fermentation (# of Days & Temp)
none
Additional Fermentation
none
Tasting Notes
light, crisp & quaffable wheat beer
Grain Bill:
4.5 lbs - American 2-row
6.0 lbs - German Red Wheat

1.0 oz - Hallertua pellet hops - 60 mins
0.8 oz - Whole Corriander (craked in mortar & Pestal) - 15 mins
0.6 oz - Dried Lemon Peel - 15 mins

Single infusion mash for 90 mins @ 155
Batch sparge @ 185 to acheive desired volume

Boil for 60 mins, cool and pitch dry yeats by sprinkling on wort (do not stir)

Primary fermentation 10 days, no secondary fermentation.

Notes:
I wanted this to be crisp & light. It's a little more bitter than a typical Weizen, more reminiscent of a light belgian wit. I need to let it age a bit more in the bottle, but I can tell already, this one is a real quaffer. I will post pics and a more detailed review shortly.
 
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