zzARzz
Well-Known Member
- Joined
- Jul 7, 2012
- Messages
- 410
- Reaction score
- 52
- Recipe Type
- All Grain
- Yeast
- Wyeast German Wheat (3333)
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 5.50
- Original Gravity
- 1.047
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 12.4
- Color
- 5.5
- Primary Fermentation (# of Days & Temp)
- 7 days @ 72F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 69F
- Tasting Notes
- Slight sweetness from the wheat and honey, but is balanced with the hops.
This is an all-grain honey wheat ale I designed at the request of my girlfriend and I have to say I'm very happy with the way it turned out. The wheat and honey flavors make it on the sweet side, but are balanced by the hops. It has a silky / creamy mouth-feel which is probably my favorite aspect of this beer. Try it out and let me know what you think!
Weizenhoefer
Ingredients
7.5gal Water
3.5lbs Briess Red Wheat Malt
3.5lbs Briess Pale Malt- 2 Row
1.0lb Briess Caramel 20L
1lb 4oz Wildflower Honey (I bought a 2lb jar from a local bee keeper)
1.0oz Tettnang Hops
1.5tsp Irish Moss
2.0oz Malto-Dextrin
1.5L Starter; from 1 pack of Wyeast German Wheat Yeast (3333)
5oz Priming Sugar
2tbsp Wildflower Honey
Mash Schedule (Mashed in 5 gal Igloo mash tun with false bottom)
Protein Rest: 5.0qt @ 140F (122F ST) for 30min
Mash In: 6.0qt @ 188F (152F ST) for 25min
Mash Out: 5.2qt @ 209F (168F ST) for 10min
Sparge: 3.4gal @ 168F over 45min
Instructions
60 minute boil:
0.50oz Tettnang hops @ 40min mark
1.5tsp Irish Moss @ 30min mark
0.50oz Tettnang hops @ 10min mark
2.0oz Malto-Dextrin @ 5min mark
1lb 4oz Honey @ Flame-out; Stir until dissolved
Decant starter and pitch yeast cake when temperature appropriate. I used a stir-plate for 48 hours, refrigerated @ 50F for 12 hours and set flask out at room temperature before pitching (5 hours or so).
Fermentation
Primary: 7 days @ 69F
Secondary: 14 days @ 69F
Bottling
Boiled 5oz priming sugar in 3/4cup water for 10 minutes. Removed from heat and stirred in 2tbsp of the same honey I used for the wort. Ready after 14 days but is best left to age for 1 month @ 70F.
Weizenhoefer
Ingredients
7.5gal Water
3.5lbs Briess Red Wheat Malt
3.5lbs Briess Pale Malt- 2 Row
1.0lb Briess Caramel 20L
1lb 4oz Wildflower Honey (I bought a 2lb jar from a local bee keeper)
1.0oz Tettnang Hops
1.5tsp Irish Moss
2.0oz Malto-Dextrin
1.5L Starter; from 1 pack of Wyeast German Wheat Yeast (3333)
5oz Priming Sugar
2tbsp Wildflower Honey
Mash Schedule (Mashed in 5 gal Igloo mash tun with false bottom)
Protein Rest: 5.0qt @ 140F (122F ST) for 30min
Mash In: 6.0qt @ 188F (152F ST) for 25min
Mash Out: 5.2qt @ 209F (168F ST) for 10min
Sparge: 3.4gal @ 168F over 45min
Instructions
60 minute boil:
0.50oz Tettnang hops @ 40min mark
1.5tsp Irish Moss @ 30min mark
0.50oz Tettnang hops @ 10min mark
2.0oz Malto-Dextrin @ 5min mark
1lb 4oz Honey @ Flame-out; Stir until dissolved
Decant starter and pitch yeast cake when temperature appropriate. I used a stir-plate for 48 hours, refrigerated @ 50F for 12 hours and set flask out at room temperature before pitching (5 hours or so).
Fermentation
Primary: 7 days @ 69F
Secondary: 14 days @ 69F
Bottling
Boiled 5oz priming sugar in 3/4cup water for 10 minutes. Removed from heat and stirred in 2tbsp of the same honey I used for the wort. Ready after 14 days but is best left to age for 1 month @ 70F.
