Bavarian Weissbier Recipe
Taste: Banana, Clove, Bready
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Ingredients
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Malt Ingredients
Hops
Yeast
Water and Other Ingredients
Method
Preparation
- 1
Mashing the Grains
In a large brew kettle, heat 6 liters of water to approximately 68°C (155°F). Add the pale malt, wheat malt, and Munich malt to the water to create a mash.
- 2
Steeping
Maintain the mash temperature for 60 minutes, stirring occasionally. After 60 minutes, raise the temperature to 76°C (169°F) for 10 minutes to prepare for lautering.
- 3
Boiling
- 4
Boil the Wort
Bring the extracted wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.
- 5
Add Saaz Hops
After 45 minutes of boiling, add the Saaz hops for flavor.
Fermentation
- 6
Cooling the Wort
After the hour of boiling, cool the wort quickly using a wort chiller or an ice bath.
- 7
Pitching Yeast
Once cooled to around 20°C (68°F), transfer the wort to a fermentation vessel and pitch the Weihenstephan yeast.
- 8
Fermentation Period
Seal the fermentation vessel and let it ferment at around 20°C (68°F) for 1-2 weeks, until fermentation is complete.
Bottling
- 9
Prepare Bottling
After fermentation, dissolve 3 oz of priming sugar in a small amount of boiling water. Add this to the beer before bottling.
- 10
Serving
- 11
Chill and Serve
Once conditioned, chill the bottles in the refrigerator. Pour into a glass, leaving some space for the head, and enjoy your Bavarian Weissbier!