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



Traditional Bavarian Weissbier which is light in color, has the traditional banana / clove aroma and low hop bitterness.


  • 3.5# 2 row base malt
  • 5# Weyermann Pale Wheat
  • 4 oz. Belgian Aromatic
  • 1 oz. Tradition pellet hops @ 5.3%

Additional Instructions

Primary Ferment: 1 week in primary at 70 degrees
Secondary Ferment: About 3 weeks in secondary until fermented flat.

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.007
Alcohol by Vol: 6.15%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash in 3 gallons to rest at 124 degrees for 20 minutes.
Raise temp to 145 degrees for 30 minutes.
Raise temp to 154 degrees and mash overnight.
Raise temp to 172 for mashout.
Sparge slowly with 5.25 gallons at 172
Boil for 90 minutes
Add 1oz. Tradition pellets for last 45 min. (18 ibu)
1 tsp Irish Moss last 15 min.
Chill, aerate, and run through hop back to primary.
Should collect 5.25 gallons.
Pitch Wyeast #3638 Bavarian slurry.
Prime with 7 oz. dextrose or keg at 2.7 vol.