#8 Weizen II

Classification: wheat beer, weizen, extract

Source: Lynn Kerby (lfk@veritas.com), r.c.b., 5/5/93

I brewed a couple of beers with the wyeast wheat yeast last year and was satisfied with the results (one of the beers took 1st place in the HWBTA competition back in February). As far as temp ranges go, I believe that I fermented in the low 70's for both primary and secondary. If you ferment too warm (mid 70's and up) I suspect that you will get a very phenolic brew. One of the judges in the HWBTA competition felt that I should try fermenting a little cooler to reduce the phenolics - I thought it was perfect and it was certainly the taste I was shooting for!

Ingredients:

5 lb Wheat Dry Malt Extract (from GFSR)
1 lb Bulk Pale Dry Malt Extract
.75oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (60 minutes)
.25oz Hallertau - Northern Brewer Plug Hops (leaf) 7.5%AA (30 minutes)
.125oz Saaz Leaf Hops 2.9%AA (15 minutes)
.125oz Saaz Leaf Hops 2.9%AA (finish)
Wyeast 3056 Bavarian Wheat

Specifics:

SG: 1048
FG: 1010
Primary: Plastic, 3 days @ 70F
Secondary: Glass, 15 days @ 70-75F
IBUs: 26