Pascoe Vale Hefeweizen
Source: Warren White
Recipe added: 11/25/98
First time I have made a weizen - Eric Warner's German Wheat Beer book was invaluable and highly recommended!
This was my best beer yet!
Trick to this one was racking the wort of the trub I think.
Recipe type: Partial Mash
Batch Size: 6 Gallons
Starting Gravity: 1055
Finishing Gravity: 1015
Time in Boil: 90 mins
Primary Fermentation: 9 days at 21c
Secondary Fermentation: 3 weeks at 5c
- 1.5kg Franklin Lager Malt
- 1.5kg Wheat Malt
- 2kg Wheat Malt Extract
- 15g Saaz Pellets Boil 3.5%aau
- 15g Saaz Pellets 15 mins
- Peet's Weizen Liquid Culture - Fantastic Yeast!
Roughly used Eric Warner's - Isar Weizen recipe
Grains added to 55c water 30 min protein rest
Pulled a decoction 1/3 mash and heated to 70c for 30 mins then heated to boiling - boiled decoction for 40mins.
Added back to mash to raise temperature to 65c and then heated to 70c for starch conversion.
Mashed out then Sparged with 6Lts. 75c water
Boiled wort for 90mins.
Then pitched yeast at 25c and fermented.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.