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Submitted by Brew Noose, May 2010     |     German Wheat and Rye BeerWeizen/Weissbier

OG:   1.050          FG:            IBUs:   15          SRM:            ABV:  

Batch Size

5 Gallons



4 pounds pale malt extract
4 pounds wheat malt extract
0.75 Perle or or Hallertauer, 4% AAU 60 min
0.25 Hallertauer 4% AAU 10 min

All Grain:
2.4 lb pilsner malt
5.15 lb wheat malt
0.75 Hallertauer 4% AAU 60”
0.25 Hallertauer 4% AAU 10”

Both Recipes:
White Labs WLP300 Hefeweizen Ale or Wyeast 3068 Weihenstephan Weizen yeast Carbonate to 2.5 to 3 volumes. Use either force carbonation or add ¾ cups priming sugar to 1 cup of water boiled for 15 minutes.

Step-by-Step instructions

Bring water to as boil. Turn off heat and Stir in extract, dissolving completely. Return to boil and add hops, boil for 50 minutes, then add remaining hops. DO NOT add irish moss! Chill rapidly, then pitch yeast.

All Grain
Mash in at 104 F and raise to 122 F. Rest for 25 minutes. Remove 40% of the mash and heat in a separate vessel to 160 F (decoction) and rest for 15 minutes. Heat to boiling (without scorching!) and hold for 20 minutes. Combine the mashes and heat to 147F. Rest for 20 minutes. Heat to 160F and Rest for 20 minutes. Mash out at 168F Sparge at 170F and collect enough wort to allow for a 2 hour boil. Add hops as shown above. Allow to rest for 30 minutes before cooling. Pitch yeast.


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