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Forest Falls Hefe-weizen

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Forest Falls Hefe-weizen

back to search Back to Search  Style Details 

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

Weizen/Weissbier

Description:

Bavarian-style wheat beer

Ingredients:

  • 0.25 lb. crushed crystal, 20° Lovibond
  • 0.5 lb. crushed cara-pils (dextrin) malt
  • 4.5 lbs. dry wheat extract
  • 0.5 oz. Perle hops (7.2% alpha acid) for 60 min.
  • 1 oz. Hersbrucker hops (3.8% alpha acid) for 20 min.
  • 1/2 tsp. Irish moss for 10 min.
  • Wyeast 3056 (Bavarian Weizen Blend) or similar yeast
  • 3/4 cup corn sugar for priming

Additional Instructions

Primary Ferment: Until activity slows
Secondary Ferment: 10 Days

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.010
Alcohol by Vol: 4.58%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Bring 5.5 gal. water to a boil. While heating the water, add a small grain bag containing the crystal and cara-pils malts. When the temperature reaches 160° F, remove the specialty grains, continue to bring to a boil. Total boil is 60 min. At the start of boil, add the dry wheat extract and Perle hops. Boil 40 min. and add Hersbrucker hops. Boil 10 min. more and add Irish moss. Boil 10 min. more. Chill and top up to 5 gal. with cool, pre-boiled water. At 70° F pitch yeast. Ferment in primary at 70° F. After high kraeusen falls, transfer to secondary fermenter and condition for 10 days. Prime with corn sugar and bottle.

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