The High Plains Draughters Recipe Database

Bavarian Weizenbier
contributed by Tim Nagode on 1996-10-13
makes 9 gallons

Ingredients List  

10 lbs NW White Wheat malt
6 lbs NW 2-row malt
2 lbs carapils malt
2 big handfuls rice hulls (for better sparge)
1 oz Nugget hops (14% alpha, 60 minutes in nylon)
1.5 oz Saaz hops (3.5% alpha, 15 minutes in nylon)
Me V 033 "Bavarian Wheat" yeast

Brewing Notes  

Mash in with 4.5 gal. 140 degree brewing water to reach protein rest of 124 degrees. At 30 min. into mash, pulled 2 gal. of stiff mash, slowly brought to boil over 25 min., added back to main mash to raise temperature to 138 degrees. At 100 min. into mash, pulled 2 gal. of stiff mash, slowly boiled and returned to raise temp. to 146 degrees. At 150 min. into mash, added boiling water to raise to 168 degrees. Sparged with 6.5 gal. 170 degree brewing water. Boil for 1.5 hours, adding hops as stated above.

Fermentation Notes  

Primary fermentation should last at least 5 days at 75-80F. Transfer to secondary fermenter for 5-8 days. Bottle with 1.2 cups corn sugar per 5 gal. or keg with sufficient psi to achieve 3 volumes of carbonation.


Original gravity: 1.057
Final gravity: 1.015