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Dubbel Pleizen Weizen

A CLUB COMPETITION FOR AN "IMPERIAL HEFEWEIZEN" LEAD ME TO CREATE THIS RECIPE. MY FAVORITE HEFEWEIZEN IS WEIHENSTEPHAN. SO WHY NOT CLONE IT. I JUST PUT A LITTLE EXTRA FERMENTABLES TO MAKE AN IMPERIAL.
THIS HEFE IS BIG, FRUITY AND TART. BIG BANANA AROMA AND A LITE SPICE. BIG, BOLD AND DELICIOUS.

Brewer: Prez. Dan C.A.R.P. Brewers Email: -
URL: http://WWW.CARPBREWERS.ORG
Beer: Dubbel Pleizen Weizen Style: Weihenstephan
Type: All grain Size: 5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 27 IBU
OG: 1.079 FG: 1.012
Alcohol: 8.6% v/v (6.8% w/w)
Water: 5.O FIBER FILTERED TAP WATER / Ph 7.
Grain: 5 lb. German Pilsner
5 lb. Wheat malt
1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked wheat
8 oz. honey malt
Mash: 75% efficiency
PROTIEN REST AT 124° 20 MIN. (STRIKE W/ 136°)
MASH IN 3.5 galS WITH STRIKE TEMP 165°
MASH 90 min AT 154°
SPARG W/ 2 galS AT 170
Boil: 60 minutes SG 1.061 6.5 gallons
1 lb. Belgian candi sugar
AT 30 min ADD WORFLOCK OR IRISH MOSS. BEER STYLE IS CLOUDY SO DON'T WORRY IF YOU FOREGET OR DON'T HAVE WORFLOCK OR IRISH MOSS.
Hops: 1.5 oz. Hallertauer (4.25% AA, 60 min.)
1 oz. Hallertauer (4.25% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: WYEAST 3068 (WEIHENSTEPHAN WEIZEN)
I DID NOT MAKE A STARTER. Ooops! I JUST AERATED WORT REALLY, REALLY, REALLY WELL.
PLEASE MAKE A STARTER WITH THIS RECIPE. BIG BEERS NEED BIG STARTERS.
Log: PITCH YEAST WITH WORT AT 72°. WHEN RAPID FERMENTATION BEGINS (2-3 DAYS). DROP FERMENTATION TEMP TO 68°. FERMENT IN PRIMARY FOR 2 WEEKS. RACK INTO SECONDARY COOL TO 50°-55° FOR 3 MORE WEEKS. IF IT'S HOT IN YOUR AREA USE "THE WET T-SHIRT TRICK" (FERNENTER IN BIGGER BUCKET WITH WATER AND A T-SHIRT COVERING FERNENTER)
KEG OR BOTTLE WITH 7/8 CUP CORN SUGAR. BOTTLE CONDITION FOR 3-4 WEEKS AT 55°-60° SERVE AT 50° IN NICE! TRADITIONAL WEIZEN GLASS
Carbonation: 3.6 volumes Keg: 24.1 psi @ 40°F
IF KEGGING. PURGE KEG WITH CO2 BEFORE FILLING. RACK BEER INTO KEG AND PURGE HEAD SPACE. I LIKE TO SET CO2 TO 24 PSI AND CRADLE KEG IN A SEESAW MOTION (TOP AND BOTTOM) FOR 1 MIN. SET KEG IN FRIG. AGE 3 WEEKS
AFTER 3 WEEKS TAP OFF YEAST SETAMENT (ABOUT 1 PINT) SERVE AND ENJOY.
Tasting: THIS BEER IS REALLY BIG. TO MAKE A NORMAL WEIHENSTEPHEN USE ONLY 4lbs OF PILS AND WHEAT MALT.REDUCE CARAPILS BY 1/4lb. OMIT FLAKED WHEAT, HONEY MALT AND BELGIAN CANDY. USE 4AA OF HALLERTAUER FOR BITTERING AND 4AA AT 15 MIN. THE BEST WEIZEN UNDER THE SUN. I WOULDN'T CHANGE A THING.

Recipe posted 07/28/09.