Weissbier

Literally, "wheat beer," but used interchangeably with "weisse" or "weissbier," meaning "Ivory" or "white beer," weizens are German wheat beers. The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 % malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well-attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium- to full-bodied beer. The color is very pale to pale amber. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel and may be appropriately very cloudy. No diacetyl should be perceived.

Ingredients:

  • 4 ounces German Munich malt

  • 6 pounds wheat DME

  • 1 ounce Hallertau hops

  • Wyeast 3056 Bavarian wheat beer yeast

  • 1-1/4 cup wheat DME

Instructions:

  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract and the hops.

  4. Boil for 60 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  5. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  6. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously, seal the fermenter with an airlock and ferment at approximately 68-72 F for 1 week.

  7. Rack the beer to a secondary fermenter and allow the beer to finish fermentation.

  8. Once fermentation is complete, rack the beer to a bottling bucket, prime with the wheat DME and bottle and condition as usual.

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