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  • This Chit Is Bananas


    This Dunkelweizen provides a delicate balance between the intense bready character of the dark Munich malt and banana-like esters produced by the Hefeweizen Ale Yeast. The result is a delicious harmony that tastes like banana bread.


    Type: Ale

    Style: Wheat

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    5.0 lbs Wheat Malt, White Mash Grain Wheat
    2.0 lbs Synergy Select Pilsen Malt Mash Grain Specialty Base
    2.0 lbs Dark Munich Malt 30L Mash Grain Kilned Munich
    1.0 oz German Pearle Hops 60 min boil
    1 pack WLP300 Hefeweizen Ale Yeast fermenter

    Procedures

    1. Mash grains in 3.5 gallons of water at 152-154ºF for 60 minutes
    2. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1 oz German Perle Hops
    5. Boil for 60 minutes
    6. Turn heat off and cool wort to 68ºF
    7. Transfer to fermenter
    8. Pitch one pack of WLP300 Hefeweizen Ale Yeast

    Primary Fermentation: 2 weeks at 66-70ºF

    Secondary Fermentation:

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks

    Original Gravity: 1.048

    Final Gravity: 1.010

    Alcohol by Weight:

    Alcohol by Volume: 5%

    IBU: 15

    Color: 13 SRM

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