Basic Bavarian Weizen

Source: Mark Stevens
Recipe added: 04/23/98
Email: mstevens@anent.com

Bavarian wheats are one style that I feel can be easily made by extract brewers, and this recipe is intended to be fairly close to the mark stylistically, but more important for many people, easy to make. While you might have trouble competing in a competition against the gung-ho advanced brewer who does an all-grain wheat using decoction mashing, large slurries, and precise temperature control, you'll still be very happy with this brew....

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: na
Finishing Gravity: na
Time in Boil: 60 minutes
Primary Fermentation: 3 days at 68 F in plastic
Secondary Fermentation: 3-4 days at 68 F in glass

Ingredients:

2 boxes of Northwestern weizen extract (6.6 #, syrup)
1 ounce Hallertau hops (or substitute Mt.Hood,Tettnang etc.)
slurry of Yeast Labs W51 or Wyeast 3056 Bavarian Wheat yeast
1 cup corn sugar for priming

Procedure:

My friends, it don't get any easier than this! Bring about 1 or 2 gallons to a boil. Turn off heat and add extract, stir to dissolve and bring to a boil. Add hops and boil 60 minutes. Dilute with cold water to drop temperature and transfer to fermenter, minimizing splashing. Top off with cold water to 5 gallons and splash, shake, or otherwise aerate (if convenient). Add yeast. Ferment 3-4 days or until krausen (foam) drops. Rack to secondary and let rest 3-4 days. Prime and bottle, or keg.

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