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The German Assain

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The German Assain

back to search Back to Search  Style Details 

Beer Style: Weizen/Weissbier (15A)
Recipe Type: extract
Yield: 5 US gallons

Weizen/Weissbier

Description:

Picture a Hefeweizen's sexy hot younger sister who is into partying. Slightly tart\sweet, with a banana and clove flavor from the Wiehenstephan yeast. This beer yields almost twice the alcohol content as its brother but provides a nice balance of sweet Malt and great hops aroma. If you are looking for a great beer to start your brewing skills or when you are having company and want to show of your skills, this is the beer for you. Yields a wonderfull rich flavor beer that even your beer hating sister will love.

Ingredients:

  • 7 lbs Wheat Malt Extract Syrup
  • 3 lbs Wildflower Honey
  • 1 lb Corn Sugar
  • 3/4 cup Corn Sugar (for bottling)
  • 1/2 lb Crystal 20L
  • 1/2 lb Wheat Malt
  • 2 oz Hallertau Hops (AA 3.6)
  • Wyeast Weihenstephan Weizen "Slap Pack"

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 1-2 weeks

Beer Profile

Original Gravity: 1.084
Final Gravity: 1.021
Alcohol by Vol: 8.25%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Add cracked Crystal Malt and Wheat Malt to 1 1/2 gals of cold water and bring to a boil. When the boiling starts, remove the grain and remove from heat. Sparge the grain into the pot. Add the Wheat Malt Extract then bring to a boil again. When boiling add 1 lb of Corn Sugar and 1 1/2 oz Hallertauer hops. At 30 min add 1 1/2 lbs of wildflower honey. At 55 min add 1 1/2 lbs of wildflower honey (be sure to not pore the honey onto the hop bag and that you do not let the honey burn on the bottom of the pot. At 57 min add 1/2 oz of Hallertau Hops. At 60 min remove form heat. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70º. Ferment at 65º for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 1-2 weeks in secondary then bottle or keg. For bottling add 3/4 cup of corn sugar. Let bottles sit for 2 weeks then enjoy the big bang.

Other info
Org SG-1.084
Fin SG-1.021
Color Yellow to Gold
Bitterness 5.4 HBU
Alcohol 8.1%
Flavor Malty Sweet

Source:

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