Weizen/Weissbier
BJCP 2008 – 15A

Statistics

Fermentables

Amount Fermentable %
5.50 pounds German Wheat Malt Light 55%
4.00 pounds German Pilsen Malt (2-Row) 40%
0.50 pounds German CaraHell (Light Crystal) Malt 5%
10.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.75 ouncesHallertauer Mittlefruh60 minutesBoilPellets4.2%
0.50 ouncesSaaz15 minutesBoilPellets2.9%
0.50 ouncesSaaz3 minutesBoilPellets2.9%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
HefeweizenWhite LabsWLP320Liquid

Mash Profile Step

Mash Steps

# Name Time Temp.
1Infusion 1 30 minutes135° F
2Infusion 2 45 minutes155° F
3Sparge 1 3.0 minutes170° F
4Sparge 2 1.0 minutes170° F

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 60° F

General Info

Formulated to be a true German wheat with at least 50% wheat malt, although it doesn’t conform to the purity law due to the honey. I won’t tell if you won’t.

Note: if you are using a 6.5 gallon carboy or smaller, use a blowoff tube instead of an airlock. WLP300 may produce a lot kareusen that will clog up your airlock.

Brewed for the chicks to drink during the annual July birthdays party for Paula and Tedd.

Procedure

  • Step infusion mash
    • Add 2.5 gallons of water and mash at 135 degrees for 30 minutes
    • Add 1.5 gallons of near-boiling water to raise the temperature to 155 degrees; mash another 45 minutes
  • Sparge with 4.00 gallons of water at 170 degrees
  • Collect 5.75 to 6 gallons of wort
  • Total boil time: 90 minutes
  • Add hops according to schedule
  • Cool wort to 70-75 degrees
  • Pitch yeast