Honey Weizenheimer

Weizen/Weissbier
BJCP 2008 – 15A

Statistics

Fermentables

Hops

Non-Fermentables

Yeasts

Fermentation and Aging

General Info

For my second round in my resurgent interest in all things brew, I chose to whip up a batch of Weizen, a wholly drinkable style.

This beer is a not a weizen in the traditional sense, due in large part the choice of Nugget hops for bittering and that it’s not bottle conditioned. Nuggets are an extremely strong hop (11.5% AAU) with very herbal aroma. I used less than an ounce in the boil to keep their power under control. For finishing hops, I used traditional Halletauer, which lend a great nose and flavor. Additionally, I chose White Labs Hefeweizen Liquid Yeast for more banana aroma than clove.

The beer was most certainly not to style when it came to bitterness and color. Bitterness was nearly double what a weizen should be and the color was too dark. Next time, I’ll cut out the crystal malt and cara-pils malt altogether in favor of a wheat malt. As for hops, the Nuggets are out - last time I listen to that brewstore employee. I think I’ll replace the bittering hops with a hop that is more true to the style like a Halletauer, bringing the amount down a notch.

Procedure

• Add gypsum to water
• Steep cracked grains and flaked wheat for 45 minutes at 160 degrees
• Remove grain bag
• Remove brew pot from heat and add extract; stir until extract is incorporated
• Bring to a boil Add Nugget hops immediately
• Add first round of Halletauer hops for the last 15 minutes
• Add second round of Halletauer hops at the end of the boil
• Rack to primary
• Add water to total 5 gallons
• Cool to wort to 75 degrees F before pitching yeast.