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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: |
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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 |
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| 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 |
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| 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) |
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| 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. |
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| 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 |
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| 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. |
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| 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.