Weizen/Weissbier – Extract

Statistics

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.

Comments

I racked this to the secondary fermenter after 7 days in the primary. The banana nose was very evident. The beer tasted sweet and was a golden honey color.

Racked to keg and force carbonated. Refrigerated at 45 degrees. Color is a deep gold reminscent of honey. Cloudy appearance, as expected, with a distinct banana nose, but more mellow than a week ago. Taste is a bit bitter - more bitter than I care for, truthfully, but very drinkable even at this early stage. The Nugget hops are to thank for that, but because I used a small amount they do not overpower. I served this today at an impromptu Superbowl gathering and all commented that it was "very good, especially with a lemon wedge." Even the chicks drank it.

After three weeks the brew mellowed considerably and was pretty refreshing to the taste. I’ll tweak the recipe a bit; I’ll use more mellow, traditional hops, a lighter honey, a longer secondary ferment, and more aging. This will be brew for summer.

Extract

Amount Extract % of Grist
6.60 pounds LME - Wheat 79%
6.60 pounds Total Extract Weight 79% of grist

Malts and Grains

Amount Malt/Grain %
0.75 pounds American Dextrin (Cara-Pils) Malt 9%
0.25 pounds Flaked Wheat 3%
1.75 pounds Total Grain Weight 21%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Nugget 60 min 11.5%
0.50 ounces Hallertauer Mittlefruh 15 min 4.2%
0.50 ounces Hallertauer Mittlefruh 2 min 4.2%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Hefeweizen White Labs Liquid 35 ml

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.

Fermentation and Aging

Primary:
7 days @ 75° F
Secondary:
7 days @ 75° F
Age:
14 days @ 45° F

Honey Weizenheimer

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
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