#132SEPTEMBER 2013
BAVARIAN WEIZEN Download BeerXML
THIS BEER IS
Our Unleash the Yeast series was an epic experiment into the differences in aroma and flavour provided by switching up your yeast. We brewed up a wort with a light caramel note and some toasty biscuit flavour, and hopped it with Amarillo and Centennial for a citrusy bitterness. Everything else is down to the yeast.
Bavarian Weizen yeast adds traditional weissbier notes of banana and clove.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 6.3% | |
| Target FG | 1012.0 | |
| Target OG | 1060.0 | |
| EBC | 30.0 | |
| SRM | 15.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 80.00% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 22°C | 72°F |
INGREDIENTS
MALT
| Extra Pale | 4.58kg | 10.1lbs |
| Caramalt | 0.25kg | 0.6lbs |
| Dark Crystal | 0.06kg | 0.1lbs |
| Munich | 0.25kg | 0.6lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Centennial | 5.0g | Start | Bitter |
| Amarillo | 5.0g | Start | Bitter |
| Centennial | 10.0g | Middle | Flavour |
| Amarillo | 10.0g | Middle | Flavour |
| Centennial | 17.5g | End | Flavour |
| Amarillo | 17.5g | End | Flavour |
YEAST
- WLP351 Bavarian Weizen
FOOD Pairing
- Spicy paella
- German bratwurst with spicy mustard dip and vinaigrette salad
- Creamy eggs benedict
BREWER'S TIP
Play around with the fermentation temperature to get the best flavour profile from the individual yeasts.