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.
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
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
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.
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 77º F.
Once the wort has cooled to below 77º 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.
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 68-72º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the wheat DME and bottle
and condition as usual.