weissbier

Hi, I recently bottled another batch of weisse beer but this time around things did not go to plan, or rather not taste to plan. Not sure what went wrong but a few things was adjusted unfortunately. All my previous batches came out beautifully. First the brew batch was increased from 23litres...

Hello, I’m doing my first brew, is a weissbier. The fermentation started 8 days ago. I checked the gravity three days ago and today, and it didn’t change, is on 1012 (matching receipt FG). I was reading several posts and in most of them is recommended to wait, at least, two weeks before bottle...

Good morning, On the brewery website the OG is listed as %/weight.. is this % sugar? I am having trouble converting this to *Plato or specific gravity.. I intend to brew a "clone" of this on saturday and am trying to finalize the details in Beersmith. Currently I have my OG set for 1.052 which...

Hans-Peter Drexler's Recipe for Authentic Weissbier - Masterbrewer for Scheider & Sohn. Lifted from Secrets of Master Brewers. By Jeff Alworth The Book - Google Search Grain Bill 5.33 lbs of German or French Wheat Malt 3.5 lbs of German Pilsner Malt Step Mash Mash in at: 95F for 10...

40% Briess White Wheat Malt 50% Briess Pale Ale Malt 2-Row 5% Briess Victory Malt 5% Rice Hulls (although no gravity achieved from hulls) Mashed @ 154'F for 60 min; raised to 168'f to stop conversion; collected wort in kettle and began boil. .50 oz Belma @ 60 minutes (17.2 ibu) .50 oz Belma @...