Bavarian Wheat

Classification: wheat beer, weizen, weissbier, all-grain

Source: Tony Babinec (tony@spss.com) Issue #927, 7/19/92

Target starting gravity is in the range of 1.050-1.055, so adjust the above grain bill. For a dunkelweizen, substitute a couple pounds of Munich malt for some of the pale malt, and substitute crystal malt for the cara-pils.

Cracking the wheat malt correctly takes some practice. I set the Corona mill more finely than for barley malt. The idea is not to pulverize the wheat malt, but to crack it well.

Ingredients: (for 15 gallons)

4--1/2 pounds, pale malt (barley)
4--1/2 pounds, wheat malt
1/2 pound, cara-pils malt
4 AAUs, Hallertauer (or other German hop) (bittering)
light finishing hop (1/4--1/2 ounce, Cascade, last 10 minutes (optional)
Wyeast Bavarian wheat yeast

Procedure:

When mashing, an initial protein rest is advised. If the usual protein rest is roughly 30 minutes, you might conduct a protein rest for 45 minutes at 122 degrees F before boosting the mash to a starch conversion temperature of 153/5 degrees F.