| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Bavarian Weizen | 1.040-56 | 1.010-14 | 4.3-5.6 | 10-20 | 2-9 |
| B. Bavarian Dunkelweizen | 1.040-56 | 1.010-14 | 4.3-5.6 | 10-20 | 10-23 |
| C. Berliner Weisse | 1.026-36 | 1.006-09 | 2.8-3.6 | 3-8 | 2-4 |
| D. Weizenbock | 1.066-80 | 1.015-22 | 6.5-8+ | 15-30 | 7-25 |
Aroma: Vanilla and clove-like phenols and fruity esters of banana are common. Hop aroma ranges from low to none. No diacetyl. Some aroma of wheat may be present.
Appearance: Pale straw to dark reddish-gold in color. A very thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer, and clarity can be deliberately cloudy in a Hefe-Weizen from suspended yeast sediment. The filtered Krystal version is quite clear.
Flavor: The soft, grainy flavor of wheat is essential. Hop flavor is low to none and hop bitterness is very low. A tart character from yeast and high carbonation may be present. Spicy clove phenols and fruity esters, most prominently banana, are often present. No diacetyl.
Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a surprisingly light finish. A high carbonation level is typical.
Overall Impression: A pale, spicy, fruity, wheat-based ale.
History: A traditional wheat-based ale from Southern Germany that is a specialty for summer consumption.
Comments: These are refreshing, fast-maturing beers that are lightly hopped. The Hefe-Weizen version is served with yeast sediment stirred into it. The Krystal version is filtered for excellent clarity.
Ingredients: A high percentage of malted wheat is used which typically constitutes 50% or more of the grist, the remainder being pale barley malt. Weizen ale yeast produces the typical spicy and fruity essences during a relatively warm fermentation. Hops are used for a small amount of bittering only. Water character will vary.
Vital Statistics:
OG: 1.040-1.056
IBUs: 10-20
FG: 1.010-1.014
SRM: 2-9
ABV: 4.3-5.6%
Commercial Examples: Paulaner Hefe-Weizen, Pschorr-Brau Weisse, Spaten Club-Weisse, Schneider Weisse, Julius Echter Weizenbier.
Aroma: Gentle aroma of Munich malt supported by fruity, notably banana, and clove-spice aromas. No hop aroma. No diacetyl.
Appearance: Light amber to light brown in color. A thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer.
Flavor: Melanoidins and caramel character of Munich and Vienna-type malts is prominent, along with some wheat flavor. There may be some spicy, fruity flavor as well. Roasty character is rare and very restrained if present. Low hop bitterness. No hop flavor. No diacetyl.
Mouthfeel: The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish. However, the presence of Munich and Vienna-type malts provides its own sense of fullness. A moderate to high carbonation level is typical.
Overall Impression: A dark, malty, spicy, wheat-based ale.
History: A dark version of Bavarian Weizen.
Comments: The presence of Munich and Vienna-type barley malts gives this style a deeper and richer barley malt character than Bavarian Weizen. Often, there is less of the tart quality as well.
Ingredients: Wheat malt typically makes up 50% or more of the grist, the remainder being Munich or Vienna-type high-kilned barley malts. Some dark wheat malts may be used. Dark roasted malts are rarely used and then only in very small concentrations. Hops provide a mild bitterness only. Weizen ale yeast is used. Water character will vary.
Vital Statistics:
OG: 1.040-1.056
IBUs: 10-20
FG: 1.010-1.014
SRM: 10-23
ABV: 4.3-5.6%
Commercial Examples: Pschorr-Brau Dunkel Weiss, Franziskaner Dunkel-Weizen, Schneider Dunkel Weiss.
Aroma: Slightly fruity; a sour aspect may be quite noticeable. On occasion a mild Brettanomyces yeast aroma may be present. No hop aroma. No diacetyl.
Appearance: Very pale straw in color. Clarity ranges from fair to cloudy. Despite high carbonation, head retention can vary from moussy to low.
Flavor: Lactic sourness dominates and can be quite strong, but some wheat flavor should be noticeable. Hop bitterness is very low. Mild Brettanomyces yeast character may be detected occasionally. No hop flavor. No diacetyl.
Mouthfeel: Light body. High carbonation.
Overall Impression: A very pale, sour, refreshing, low-alcohol wheat ale.
History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character.
Comments: Often served with the addition of sugar syrups flavored with raspberry or woodruff to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.
Ingredients: Wheat malt content is typically well under 50% of the grist, the remainder being pale barley malt. Lactobacillus delbruckii culture and fermentation provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Ale yeast ferments to a low alcohol level. Hop bitterness is extremely low. Water may have significant hardness.
Vital Statistics:
OG: 1.026-1.036
IBUs: 3-8
FG: 1.006-1.009
SRM: 2-4
ABV: 2.8-3.6%
Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse.
Aroma: A powerful aroma of ripe fruit is very common. Aroma of alcohol is also common. Some clove-spice aroma may be present. No hop aroma. No diacetyl.
Appearance: Light amber to dark brown in color. High alcohol level may impair what would otherwise be a thick, long-lasting head. Wheat protein content may impair clarity.
Flavor: Concentrated wheat flavor is dominant. Malty complexity, including smoky or raisin-like essences, may be present in darker versions. A fruity character is common, and some clove-spice flavor may occur. Well-aged examples may show some sherry-like oxidation as a point of complexity. Hop bitterness is well controlled to allow wheat and malt flavors to dominate the balance. No hop flavor. No diacetyl.
Mouthfeel: Full-bodied. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. Moderate carbonation.
Overall Impression: A strong, malty, fruity, wheat-based ale.
History: A Bavarian specialty first introduced by Schneider in 1907 under the Aventinus name.
Comments: A Bock among Bavarian Weizen beers.
Ingredients: Wheat malt is typically 50% or more of the grist, the remainder barley malts. Hops provide mild bitterness only. Weizen ale yeasts are used. Water character can vary.
Vital Statistics:
OG: 1.066-1.080+
IBUs: 15-30
FG: 1.015-1.022
SRM: 7-25
ABV: 6.5-8.0%+
Commercial Examples: Schneider Aventinus, Erdinger Pikantus, Pyramid Weizenbock.
Extremely popular in its homeland of southern Germany, Weizenbier (wheat beer) is now being enjoyed all over the world. Medium-bodied, refreshing, and tolerant of high fermentation temperatures, weizen is a fantastic summer brew. Northern Brewer's Hefe-Weizen is 100% traditional — cloudy, tart, a bit sour, with a phenolic and banana-clove character imparted by the yeast. To serve authentically, "mit hefe" (with yeast), pour almost all the beer into a tall glass, swirl the bottle, and add the rest.
6 lbs. Wheat Malt Syrup
1 lb. Wheat DME
1 oz. Tettnang (60 min)
Wyeast German Wheat #3333
Like the traditional Wheat beers of Southern Germany, our Wheat beer is formulated with 65% wheat malt for a unique soft flavor and outstanding head retention. Our ingredients for this recipe include:
6 pounds of Wheat liquid malt extract
specialty grain
2 ounces of hops
yeast
priming sugar
muslin bag
There once was a homebrewer named Hank. He liked to brew Hefe Wiezens. He gave me bottle of his favorite recipe one day. A Traditional Hefe Weizen. I drank it. I liked it. I brewed it. Now its your turn to brew the legend of Hank. Wyeast is recommended for best results. Our ingredients for this recipe include:
6 pounds of Wheat malt extract
1 pound of light DME
Carapils malt
Tettnanger bittering hops
yeast
priming sugar
muslin bag
Gold Medal - Minnesota Renaissance Festival 1997
German Wheat 5 lb, 2 oz
German Pils 2 lb, 7 oz
Hallertau 0.5 oz @ 120 min.
US Saaz 0.3 oz. @ 120 min.
Hallertau 0.25 oz. @ 60 min.
Hallertau 0.25 oz. @ 5 min.
Yeast: Wyeast 3038 for primary, Wyeast 2206 for priming
Water Treatment: soft water with lactic acid added
Mash Schedule:
Protein Rest 25 min @ 124 degrees
Single decotion
20 min boil
Brewing Time: 120 min.
Fermentation:
Primary 1 week 66 degrees in glass
Secondary 1 week 66 degrees in bottle
Other 5 weeks1 45 degrees in bottle
Carbonation: primed with 50 oz of speise
The Bavarians enjoy a lighter refreshing type of beer to quench the heat brought on by the summer. This is the classic style of wheat beer that has remained the same for centuries. A great style that is very easy to make. This beer ferments well at warmer temperatures and is perfect for summer brewing. This kit uses wheat malt to impart a light citrus flavor, and like Walleye, is traditionally served with a slice of lemon. The kit includes:
6 lbs. Wheat malt extract
1 oz. Tettnanger bitter hops
1 oz. Tettnanger aroma hops
1/2 lb. Carapils
Wyeast 3056 Bavarian Wheat yeast
priming sugar
4 lb Moravian well-modified
5 lb wheat
1.5 oz No. Brewer
1 oz Tettnang
Weihenstephan yeast
1 cup corn sugar
Its name means "dark wheat", and that's just what it is. An amber colored version of a German hefeweizen, with the same sour-phenolic character and light hopping of its paler cousins. Although it's a bit maltier than our Hefeweizen kit, it's still a mighty refreshing beer.
6 lbs. Wheat Malt Syrup
1 lb. Wheat DME
1/2 lb. Durst Medium Crystal
1/4 lb. Special B
1/4 lb. Aromatic
1 oz. Hallertau (60 min)
Wyeast German Wheat #3333
This Dunkel weizen has a dark copper colored body. A great change of pace for wheat beer fans. This recipe is a maltier, darker variation of Hefeweizen Our ingredients for this recipe include:
6 pounds Wheat malt extract
3.3 pounds of Dark malt extract
1 pound of specialty grains
2 ounces of hops
yeast
priming sugar
muslin bag
Translated into English this means "dark wheat" beer. A deep copper color and a thick head make this beer a favorite among wheat beer fans. A kit for those who would like to make something truly unique. The kit includes:
6 lbs Wheat Malt Extract
3.3 lbs Dark Malt Extract
1 oz. Tettnanger bittering hops
1 oz. Tettnanger aroma hops
1/2 lb. Carapils
1/2 lb. Crystal 50°L
Wyeast 3056 Bavarian Wheat yeast
priming sugar
3 lb vienna
7 lbs wheat
1/4 chocolate-wheat
1.5 oz Centennial
1 oz Tettnang
German Wheat 3333 yeast
1 cup corn sugar
Dark wheat w/ 'clove' bouquet.
1 lb chocolate-wheat
7lb Briess weizen
2 oz Northern Brewer
1 oz Tettnang
Weihenstephan yeast
1 cup corn sugar
Pale in color with a light body, this wheat beer has traditional hop flavor and aroma. Our ingredients for this recipe include:
3.3 lbs. of Wheat Malt Extract
2 lbs. American 2-row malt
1.5 lbs. Wheat malt
8 oz. of Specialty grains
Hallertau Bittering hops
Hallertau Aroma hops
Muslin bag
priming sugar
yeast
Bronze Medal - Minnesota Renaissance Festival
Munton Fison wheat syrup 4 lb.
Munton Fison extra light dry 1 lb.
Hallertau 1 oz. @ 60 min
Yeast: Wyeast 1007 German ale
Water Treatment: 2 oz of lactic acid
Brewing Time: apparently 60 min.
Fermentation: Primary 12 days 65 degrees in plastic
Carbonation: primed with 0.75 cup of corn syrup
Silver Medal - Minnesota Renaissance Festival 1997
Dark wheat 10 lb.
Munich malt 5 lb.
Crystal malt 1 lb.
Oat hulls 1 lb.
Tetnanger 0.5 oz. @100 min.
Tetnanger 0.5 oz. @60 min.
Tetnanger 0.5 oz. @45 min.
Yeast: Wyeast 3038 (Weihenstaphen)
Water Treatment: lactic acid in mash
Mash Schedule:
2 step decotion for wheat, Munich and crystal malt with 165 degree sparge Sparge only for oat hulls
Brewing Time: apparently at least 100 min.
Fermentation: Primary 19 days 72 degrees in glass
Carbonation: primed with corn sugar