Homebrew Beer Recipes | Page 6862 | Browse 325,000+ at Brewer's Friend

Author:

Lone Pine

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2020 9:55 PM

Notes:

Author:

RevFrank

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 14.69 psi

Creation Date: 11/11/2023 2:21 PM

Notes: Water
The water for a Weissbier Hell should be soft and have a residual alkalinity around 0 ppm as CaCO3.

Here is a simple water recipe for brewers who build their own water:

30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
3.0g gypsum (CaSO4 2H2O)
2.4g calcium chloride (CaCl 2H2O)
(50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3)

You may also use a water recipe that mimics the water at the brewing school Weihenstephan.

Grist
70% Wheat malt
3% Acidulated malt (Weyermann)
5% Cara Munich II (Weyermann)
22% Pilsner malt

Aim for a post boil gravity of 12.0 *P (1.048 SG)

A nice alternative to this grist is replacing the 22% Pilsner and 5% Cara Munich with 27% Vienna or light Munich malt.

Hops
One addition of German hops worth about 40 mg/l alpha acid in the kettle full wort. This is about 1 g alpha acid in 25 l (6.6 gal) or 10 g 10% alpha acid hops in 25 l. The hops may be added before or after the wort comes to a boil. Boil time is 70 min.

Yeast
Wyeast 3068, propagated to yield about 50-70 g loose yeast slurry.

Mash
Hochkurz Mash:

Use a mash thickness of about 4 l/kg or 2 qt/lb. If you are using a hot water infusion to move from the maltose rest to the dextrinization rest aim for that mash thickness at the dextrinizaton rest. The mash out can be skipped if reaching it is too difficult.

Maltose rest : 63 *C (145 *F) for 35 min
dextrinization rest : 71 *C (160 *F) for 45 min
mash-out : 76 *C (169 *F)
An alternate mash option is the addition of a ferulic acid rest at 45 C (113 F) for 45 min. This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes.

But even without this rest I have been able to brew great Weissbiers that have a lot of the characteristic clove flavor and most of the time I use the aforementioned Hochkurz mash. This mash can be conducted as a decoction, infusion or direct heated step mash.

Boil
Boil for 60-70 min and aim for a total boil-off of 10-15%. When the wort is standing hot for a while after flame-out it might be necessary to boil up to 90 min to reduce the potential of creating too much DMS during that time.

Chill too 13-15 C (55-60 F) and aerate to about 8 ppm oxygen.

Primary fermentation
Pitch the yeast into the cold wort and mix it in well. Make sure to pull a sample for a Fast Ferment Test and allow the temperature to rise naturally to 16-17 C (62-64F) where is should be held steady for the duration of the primary fermentation. Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer.

Fermenting the beer too warm (20+ C/ 68+ F) may result in a more estery beer but oftentimes also in a beer that tastes thin and contains an excessive amount of higher alcohols.

On occasions brewers hear of a German rule of thumb that the pitching and fermentation temperature of a Weissbier should add up to 30. This is a rule that existed but it has been misinterpreted. The reference, which I found for this rule, refereed to the pitching temperature and the ambient temperature of the fermentation room. It was intend to keep the fermentation temperature from rising above 18 C (64 F) when small open fermented were used which were not temperature controlled [Narziss, 2005]. It is clear that this rule can not necessarily be applied to home brewing but, as with all beers, it is advisable to pitch Weissbiers below fermentation temperature.

The primary fermentation will take 3-5 days and is completed when the beer has reached the final gravity of the Fast Ferment Test. If bottle conditioning is used the primary fermentation may also be considered complete if the gravity of the beer is within ~0.7-0.8 Plato (~ 3 gravity points) of the FFT's final gravity.

Maturation
Lower the beer temperature to about 10 C (50 F) to allow most of the yeast to settle. The beer should be kept at this temperature for 7 to 10 days. After that time it may be transferred to a serving keg and carbonated or bottled and bottle conditioned.

Bottle conditioning
For bottle conditioning I prepare Kraeusen (i.e. freshly fermenting beer) that is added to the beer before is it bottled. This ensures plenty of healthy yeast for quick conditioning. For bottling with Kraeusen refer to this article: Kraeusening. You can calculate the necessary Kraeusen and extract/sugar additions with the carbonation calculation spreadsheet (US units|metric). This spreadsheet can also take residual fermentable extract of the beer into account.

Allow the bottles to condition at ~20-22 C (68-72 F) for about 7-10 days. The progress of carbonation can be evaluated by opening a bottle and testing its gravity. If it reached the final gravity of the FFT the conditioning process is complete. Then store them at cellar temperature and enjoy at a serving temperature of 6-8 C (45-46 F)

Sources
[Narziss, 2005] Prof. Dr. agr. Ludwig Narziss, Prof. Dr.-Ing. habil. Werner Back, Technische Universitaet Muenchen (Fakultaet fuer Brauwesen, Weihenstephan), Abriss der Bierbrauerei. WILEY-VCH Verlags GmbH Weinheim Germany, 2005

Author:

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2023 2:23 AM

Notes:

Author:

breezehop

Boil Size: 34.63 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/1/2023 9:16 AM

Notes:

Author:

hapazard

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2022 2:55 PM

Notes: Rehydrate yeast and add to 0.5 L wort at ~30C.

Mix Chit malt with 4L water and heat to 50 C for protein rest while remaining water heats to strike temperature 80C.

Final volume after boil at 46L OG 1.072 --> dilute with 7L cold water to OG 1.062.

Author:

stretch

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2022 4:34 AM

Notes: Sun 4 Dec 22 pm made 500ml starter of lall diamond and 34/70 slurry from July on saved wort.
Conditioned and milled grain sun night. (Atlas may be a bit old (bought 26/5), may explain efficiency drop.)

Mashed in Mon 5 Dec 6:00am. First runnings 21 brix=1.084. After sparge 30 litres @ 10.5 brix = 1.040.
To boil 8:40am, resparged another couple of litres, 32 litres @11.5 brix=1.044 pre boil.
After chilling 25 litres @12.5 Brix=1.048 @28.3C into fermenter at 11:00am, approx 0.5 litre trub, set ferm fridge to 10.C. 60sec o2. 4:30pm 18.3C.
8:30pm Mon sprinkled dry 34/70 into Diamond starter, swirled, pitched at 15.3C. Cling film sealed over top.
8am tues a few bubbles on top, 10C.
8 am Weds full krausen, 12 brix=1.044, 10C.
7:45am thurs 8 dec 11.25brix=1.040, temp to 10.5C. 8am Friday 10.5brix=1.036, upped to 11C. 9am Sat 10 Dec 10 brix=1.032.
Sun 9 brix=1.026, upped to 12C, Mon 1pm 7 brix=1.014 upped to 13C. Tues am 14C, Tues pm 15C, Weds am 16C. Fri 16 Dec pm crashed to 8C. Packaged Sunday 18 Dec 5 brix=1.002

Author:

alexmgrove

Boil Size: 7.05 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 0.5 oz

Creation Date: 1/16/2022 7:43 PM

Notes:

Author:

Nicovaga

Boil Size: 38.9 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/15/2021 9:36 PM

Notes:

Author:

Boil Size: 440 Gallons

Boil Time: 90

Boil Gravity: 11

Efficiency: 89

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2021 8:12 PM

Notes:

Author:

shepp1

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 76

Mash Thickness: 5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/27/2021 7:21 PM

Notes:

Author:

Deniz Nurlu

Boil Size: 15.248 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: 3.127

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 1:39 PM

Notes:

Author:

seetu

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 85

Mash Thickness: 2.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: 24.43 psi

Creation Date: 5/7/2020 3:22 AM

Notes: 1) Raise to 68F for 3 days, near the end of fermentation, for D-rest.
2) After fermentation, drop temp by 5F every 12 hours. Add gelatin, & KMB, when temp hits 34F.

Author:

Boil Size: 14.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2020 4:13 PM

Notes:

Author:

Ange K

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: sucrose

Priming Amount: 254.3 g

Creation Date: 11/15/2019 10:30 AM

Notes:

Author:

tsalmi

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2019 9:16 PM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2018 4:05 PM

Notes:

Author:

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2018 7:06 AM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2018 4:35 PM

Notes:

Author:

Jorg1Arnesen

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2018 9:13 AM

Notes:

Author:

ERiise

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 67

Mash Thickness: 3.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2017 7:56 AM

Notes: