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  • Darker Weiss


    Molded after one of the best selling and most award winning Weiss beers in the world, the Black Malt in this recipe balances and rounds out the normal Weiss beer character.


    Type: Ale

    Style: Dark Wheat

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    7.5 lbs CBW® Bavarian Wheat LME Extract, LME
    2 oz Black Malt Roasted, Black
    4 oz Carapils® Malt Dextrine
    0.5 oz Perle Hops (9% AA) Boil 45 minutes
    1 vial WLP300 Hefeweizen Ale Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Remove from heat
    7. Cool to 72ºF
    8. Transfer to primary fermenter
    9. Fill to desired level with cold water
    10. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 70ºF

    Secondary Fermentation: 14 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.056

    Final Gravity: 1.014

    Alcohol by Weight: 4.4%

    Alcohol by Volume: 5.6%

    IBU: 18

    Color: 16 SRM

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