Beer Style: German Weiss and Weizen
Includes German wheat ales such as hefe weissbier, krystal weizen, dunkelweizen, Berliner weisse and weizenbock style recipes.
Stressing yeast to increase phenolics
This is a great question that is perfect for a short answer. Contrary to my love of marching to my own beat, I do believe in following supplier suggestions. I would start
Weizenbock
While our understanding and categorization of the German wheat beer family has evolved over the years, the acknowledgement of a strong wheat beer called weizenbock has been relatively static. Maybe that is because the prototypical weizenbock, Schneider Aventinus, is truly a world-class beer that is widely available and is well-known.
Gordon Strong’s Weizenbock
Weizenbocks will use malted wheat for at least half the grist, but there are many kinds that can be used depending on the desired color of the beer.
Keys To Brewing A Great Weizen
I also love hefeweizens and enjoy brewing and drinking weizen beers! Weizen is definitely a yeast-driven style, where fermentation products really define the flavor profile. Let’s set yeast aside for a moment
Wheat Beer Two Ways
Wheat Beer Two Ways – American Wheat Beer & German Weissbier (6 gallons/23 L, all-grain) OG = 1.051 FG = 1.011–1.014IBU = 15 SRM = 4 ABV = 5.3% You’ll be brewing one batch
Sunflower Seed Dark Hefeweizen
This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential.
German Weiss: Weissbier in the south, Hefeweizen in the north
Outside of American IPAs, German weissbiers seem to garner the most questions from our readers about brewing strategies. Gordon Strong gives some clear advice to those looking to brew this hazy style.
Gordon Strong’s Weissbier
The deceptive thing about making weissbier is that the recipe often looks simple. However, there are a few control points and recipe choices that make a big difference: The grist, the mash schedule, the yeast, and the fermentation schedule.
Historic Weiss
Wiess (5 gallons/19 L, all-grain)OG = 1.040 FG = 1.010IBU = 25 SRM = 4 ABV = 3.8% Ingredients5.3 lbs. (2.4 kg) Weyermann Bohemian Floor-Malted Pilsner Malt1.8 lbs. (0.82 kg) pale wheat
German Wheat/Hefeweizen
A well-brewed Bavarian hefeweizen is one of the finest beers to enjoy on a warm summer day while the barbecue is going.
Lemon Lime Gose
This recipe is our play on the traditional Gose and is a big hit with our customers every time it comes out in the summer.
Yogi Berliner
This Berliner weisse recipe creates a quick soured ale by using 4 oz. of acidulated malt and a live yogurt culture
