Weizen pilsner

[jtrux]

Any idea how to make a Beer similar to this

http://abita.com/brews/sos.php

Prefer to use mostly extracts

Thanks

 

[PT Ray]

I didn't find what type of yeast is used which will play a factor. I would have to assume it's going to be a lager. Obviously you would use wheat extract but the challenge is sourcing the hops. If you can't find Sterling or Perle you can sub another noble hop. Here's a very rough guess for a recipe:

5 Gallons
10 lbs Wheat LME
.7 oz Magnum 60 minutes
1.5 oz noble hops 15 minutes
1.5 oz noble hops 0 minutes
1 oz noble hops dry
Lager (Pils) yeast

 

[jtrux]

Thank you

 

[billf2112]

came up with something similar

3.5 wheat lme
6 extra light dme

sterling 1.5 oz at 30
perle 1 oz at 10
perle 1/2 oz dry
sterling 1/w dry

pilsen lager yeast

 

[jtrux]

How much different would an Ale yeast make? I don't have a fridge to ferment in so keeping a steady temp in the 50's would be difficult. Living in the deep south, I could have one day in the 40's and the next in the 80's. Are lager's that sensitive to temp? I could put fermenter in a large plastic laundry bin with water and ice if needed.

Also in the recipes you shared. How long would you dry hop, would you wait till fermentation stops then dry hop for 7 days?

 

[PT Ray]

If you can keep it at 60 or under I would use a lager yeast. If not, then something like Nottingham, Munich or US-05 will work.

If you use an ale yeast then it's going to taste like an ale. I see many people recommending fermenting at 60 with an ale yeast for a pseudo lager. From my experience, if you can keep at 60, use a lager yeast. Guess that would make it a pseudo ale.

I would dry hop it in the primary for about 10 days. Some like to dry hop just before fermentation is complete so the co2 will scrub out any oxygen that may have been introduced. I've found that dry hopping itself induces a small amount of fermentation so I just throw them in there when fermentation is done.

 

[jtrux]

What ABV can Lager Yeast handle. Recipe is looking like 7.5%.

Thanks

 

[PT Ray]

Yep, somewhere between 7and 7-1/2% ABV. Abita advertised 7% so 10 lbs of LME will get you in the ballpark. It would help if Abita posted the O.G. so you know what kind of attenuation to shoot for.

Lager yeast will plow through it so long you pitch enough. More so if you ferment on the warmer side. There's several ways to accomplish this, my preference would be to make a lower gravity lager first and use that yeast slurry to kick off the bigger beer.

 

[jtrux]

Thank you