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Old 01-13-2011, 09:38 AM   #1
Sep 2010
, Poland
Posts: 142
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: Wyeast 3068 Weihenstephan Weizen   
Yeast Starter: no or small (0.5qt)   
Batch Size (Gallons): 5.5   
Original Gravity: 1,049   
Final Gravity: 1,010   
IBU: 10   
Boiling Time (Minutes): 70   
Color: 6.5EBC   
Primary Fermentation (# of Days & Temp): 10 @68F   
Secondary Fermentation (# of Days & Temp): not needed   
Tasting Notes: best consumed young (2-6 weeks after bottling)   

Grain bill:
  • wheat malt 4.0EBC, 4.63lb 51.2%
  • 2-row spring pilsner malt 3.5EBC, 4.41lb, 48.8%

  • Hallertauer 5.2% a-a, 0.5oz

Mash schedule:
  • wheat malt dough in @112F
  • 50' @105F
  • heat to 150F and add barley malt
  • 20' @144F
  • 40' @162F
  • 10' mash out @170F

Boil for 70 minutes. All hops for 60 minutes. Cool to 68F, lightly aerate and pitch yeast.

Simplest possible hefe weissbier hell, quick beer ideal for summertime. Very lightly hopped, no bitterness and no hops flavor nor aroma present. Hops may be any of noble variety used in Germany: Hallertauer (Mittelfruh, Hersbrucker, Tradition), Tettnanger or Saaz.

I like it young, usually i get ~40 bottles of beer, this amount lasts for no longer than 7-8 weeks.
Nobody expects Spanish infection!

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