Weizen/Weissbier – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
5.50 pounds German Wheat Malt Light 55%
4.00 pounds German Pilsen Malt (2-Row) 40%
0.50 pounds German CaraHell (Light Crystal) Malt 5%
10.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.75 ounces Hallertauer Mittlefruh 60 min 4.2%
0.50 ounces Saaz 15 min 2.9%
0.50 ounces Saaz 3 min 2.9%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Hefewizen (WLP300) White Labs Liquid 35 ml.

Procedure

  • Step infusion mash
    • Add 2.5 gallons of water and mash at 135 degrees for 30 minutes
    • Add 1.5 gallons of near-boiling water to raise the temperature to 155 degrees; mash another 45 minutes
  • Sparge with 4.00 gallons of water at 170 degrees
  • Collect 5.75 to 6 gallons of wort
  • Total boil time: 90 minutes
  • Add hops according to schedule
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 60° F

Notes

Formulated to be a true German wheat with at least 50% wheat malt, although it doesn't conform to the purity law due to the honey. I won't tell if you won't.

Note: if you are using a 6.5 gallon carboy or smaller, use a blowoff tube instead of an airlock. WLP300 may produce a lot kareusen that will clog up your airlock.