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Wheatbo - First Weisse

Looking for feedback on this one, fellow brewers!

My brewing buddy, Frankie J. wants to try for something resembling a Hacker Pschorr. We typically brew all-grain ales with great success, but don't have the gear to easily do a decoction mash, yet. I consulted another homebrewer who spent a lot of time in Germany for some advice and proceeded to come up with this recipe. He tells me that he gets great results with extracts.

Brewer: F&J Brewery Email: joevanloon@comcast.net
Beer: Wheatbo - First Weisse Style: Weizen/Weissbier
Type: Partial mash Size: 10 gallons
Color:
7 HCU (~5 SRM)
Bitterness: 15 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.6% w/w)
Grain: 3 lb. British pale
2 lb. Wheat malt
3 lb. German Munich
Mash: 65% efficiency
Planning to just do an infusion at 150 F for the partial mash and sparge for 15-20 Minutes to 3 gallons or so, topping up, adding extracts and commencing with the boil.
Boil: 60 minutes SG 1.048 12 gallons
6 lb. Wheat extract
1 lb. Honey
3 lb. Light malt extract
Hops: 1.5 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
1 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast: I understand that the yeast selection is crucial. I typically use White Labs Pitchables and grow enormous starters over a week or two for our ales. Any advice on yeast is greatly appreciated. I think that either the WLP-351 Bavarian Weizen or the WLP-300 Hefeweizen should do the trick.

Recipe posted 12/07/06.