Description:

In my usual fasion, I brewed a weizen without ever having tasted a German weizen or weisbier. The taste of it was so surprising that I ran out and bought a bottle of Ayinger Brau-weisse just to see if the taste was close. As it turns out, my weizen was somewhat similar with some exceptions. Mine is a little big, a lot more malty, a little under carbonated (though not much), and a tiny bit sweeter. Mine was similar in that it has just as much banana and clove aroma as the Brau-weisse and I got the hops just right.

The primary fermentation of this beer was so vigorous that it clogged the airlock and blew the lid off of my plastic-bucket primary. I've never needed a blow-off tube for my plastic ferm before.

I got such surprising results from this weizen that I thought I would pass along the recipe.

Ingredients:

• 6.5# Wheat malt
• 3# Vienna malt
• 2# 2-Row malt
• 1 oz Tettnanger, 4.4%AA, 45 min
• 1 oz Saaz (Domestic), 4.0%AA, 15 min
• Wyeast 3068

Procedure:

Source: Don Hatlestad