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Weisbier Orangeade

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Weisbier Orangeade

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Beer Style: Weizen/Weissbier (15A)
Recipe Type: all-grain
Yield: 8 US gallons



Tasty, light and very refreshing wheat beer. Simply to brew and not so many ingredients


  • Wheat Malt 3.5 Kg
  • Pilsen Malt 3.5 Kg
  • Spalt hop 50 gr
  • WB06 dry yeast 2 packs
  • Servomyces 0,45 gr
  • Irishmoss 18 gr
  • Orange peels 50 gr
  • Coriander seeds 1,5 gr

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 1 week
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.044
Final Gravity: 1.013
Alcohol by Vol: 4%
Bitterness IBU: 24
Recipe Type: all-grain
Yield: 8.00 US Gallons

Click to Print Recipe


Mash wheat and pilsen malts into 17 liters of filtered (just carbon and particles filter, no osmosis) @ 66°C for 40 min.

Mash out and recirculate for 40 min @ 75°C

Boil during 60 min adding 50 gr of Spalt hop at min 60, 50 gr of Orange peels and coriander seeds (crushed) at min 15, servomyces at min 10 and irish moss at min 5.

Quick starter of WB06 yeast with 250 cc of filtered and sanitized water 30 min before end of boil.

Chill wort to 20°C and send it to fermenter. Pitch with already started yeast and send it to refrigerator (digitally controlled temperature) with a variable temperature profile... 2 days at 19°C (clover like flavor), 1 at 20°C, 1 a 21°C, 1 at 22°C 2 at 23°C (banana flavor), 2 at 15°C, send it to secondary, and crash cold to 4°C for 5 days. Keg and carbonate... ENJOY...