(five gallons, extract with grain)
OG = 1046  FG = 1.010  IBU = 14

German in origin, weizenbiers — or weissbiers  — are light and refreshing. Sometimes they’re tart and slightly acidic, sometimes fruity and sweet. The best strains of German weizen yeast create esters reminiscent of banana, clove and bubblegum; American brewers have developed a milder, cleaner style.      

In 1995, there were 41 German wheat beers at the GABF. In 1999, there were 77.

Good weissbiers to try: Ayinger, Tucher and Schneider from Germany; Tabernash Weissbier (Longmont, Colorado); Bert Grant’s Hefeweizen (Yakima, Washington).

Ingredients

• 0.5 lb. carapils malt
• 0.5 lb. flaked wheat
• 1 lb. malted wheat
• 5 lbs. Briess unhopped weizen malt extract syrup  
• 3 AAU Hallertau hops
• (1 oz. of 3% alpha acid)
• 2 AAU Tettnang hops
• (0.5 oz. of 4% alpha acid)
• German Weizen yeast (Wyeast 3333 or White Labs WLP-320)
• 7/8 cup corn sugar (for priming)

Step by Step
Steep the carapils, malted wheat and flaked wheat (in a grain bag) in 2.5 gallons water at 150° F for 45 minutes.  Remove grains, rinse back into kettle (through a colander) with another quart of hot tap water.  Add malt extract syrup to kettle, bring to a boil.

Add Hallertau hops, boil 40 minutes. Add Tettnang hops, boil 5 minutes, remove from heat. Top up in fermenter to 5.25 gallons, cool to 68° F and pitch yeast.  Ferment one week at 68° F, rack to secondary and condition two weeks at 50°F.  Prime with corn sugar,