Those who have sampled the wonders of German brewing often come away with a love for the malty, spicy flavor of an authentic Bavarian wheat beer, known as a weizen. This basic recipe allows you to produce that flavor right in your own homebrewery! Being an extract-only recipe, this weizen is the perfect beer to brew for those testing the waters of homebrewing.
The entire brewing process for this recipe is covered in the Beginner section, as well as Zymurgy: An Introduction to Homebrewing, which is free to download!
ZAITH Weizen | Weizen/Weissbier
- For 5 gallons (18.9 L)
- 2 cans | [6.6 lb (3 kg)] Wheat liquid malt extract
- 1 oz | Perle or liberty hop pellets
- 1 tube/pack | White Labs WLP300 or Wyeast 3068*
- *Note: if you prefer the softer flavor of American-style wheat beers, use WLP 320 or Wyeast 1010 instead
- Original Gravity: 1.050-1.051
- Final Gravity: n/a
- ABV: n/a
- IBU: n/a
- SRM: n/a
- Boil Time: 30 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
Put 1 gallon (3.79 L) of water in the pot and bring to a boil.
Turn off burner and add the malt extract. Stir until dissolved and then turn the burner back on. Add the hops. Boil for 30 minutes. Stir as needed to avoid boil-over.
Fill the fermenter one-half full with cold water.
Allow the hot wort to stand for at least five minutes before adding to the fermenter. (If using a glass fermenter, allow the wort to drop below 100°F (38°C) before adding to the fermenter.
Add the hot wort to the cold water in the fermenter, topping up to 5 gallons (18.9L) if necessary. Let cool to 75°F (24°C) or lower, then add the yeast.
Pitch yeast and ferment around 65-75°F for 2 weeks.