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17A. Wheat Beer, Bavarian Weizen Extract batch

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Recipe Calculation

17A. Wheat Beer, Bavarian Weizen Extract

Color Stats OG 1.057 FG 1.014 IBU 18 ABV 5.5 % SRM 6 Specifics Boil Volume 6 gallons Batch Size 5 gallons Yeast 75% AA Style Comparison Low High OG 1.040 1.057 1.056 FG 1.010 1.014 1.014 IBU 10 18 20 SRM 2 6 9 ABV 4.3 5.5 5.6

Fermentables % Weight Weight (lbs) Grain Gravity Points Color

89.8 % 6.00 Wheat Dry Malt Extract 55.2 3.2 10.2 % 0.68 American Crystal 20L 1.6 2.7 6.68 56.8

Hops % Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU

33.3 % 0.50 Perle Pellet 7.6 3.8 60 0.259 14.8 33.3 % 0.50 Saaz Pellet 3.6 1.8 10 0.094 2.5 33.3 % 0.50 Saaz Pellet 3.6 1.8 2 0.022 0.6 1.50 17.9
Reply to
lucky4fingers
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Too dark, too bitter, too much hop flavor and aroma, too high in gravity. Some people enjoy the late hop additions in a weizen, but if you are trying to make it to style or according to German tradition, the late hops don't belong, so get rid of the Saaz. Other than that, if you tone everything else down just a tad, or make 6 gallons instead of 5 gallons, you'll be closer to the mark.

Be sure to use a Bavarian Weizen yeast, and ferment at about 68 F for the best balance of clove to banana characteristics. Warmer will yield more banana, cooler will yield more clove.

Reply to
David M. Taylor

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