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



The hot break in the boil was the most unbelievable thing I've ever seen. It looked like egg drop soup. We took out a sight glass and grabbed a bit and the flocks were huge---as much as 1/2 inch in diameter.


  • 14 pounds, wheat malt
  • 8 pounds, Munich malt
  • 6 pounds, 2-row malt
  • 90 grams, Hersbrucker hops (3.4% alpha)
  • 10 grams, calcium carbonate
  • Sierra Nevada yeast

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.015
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge. We cut it off at a gravity of 1.015 because we weren't getting sweetness, just grainy notes.