Kennywood Bavarian Wheat

Kennywood Bavarian Wheat

(5 gallons/19 L, extract only)
OG = 1.044–1.049 FG = 1.011–1.012
IBU = 8–15 SRM = 4+ ABV = 4.2–4.7%

6.6 lbs. (3.0 kg) Briess CBW Bavarian Weizen extract
3.8 AAU US Perle hops (0.5 oz./14 g of 7.75 % alpha acids)
0.93 AAU Czech Saaz hops (0.25 oz./7 g of 3.75% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) yeast

Step by step
Add 3 gallons (11 L) of water to a fermenter. In a large pot, bring 1.5 gallons (5.7 L) of water to a boil. Add the Briess Weizen extract and stir vigorously to dissolve. Add the first hops, bring to a rolling boil. After 45-50 minutes of a rolling boil, add the finishing hops. Remove from heat, stir vigorously and let stand for 45 minutes, (preferably) in a sink of cold water. Transfer to primary fermenter, being careful not to disturb sediment. Cool wort to 75 °F (24 °C) or below. Add yeast and top fermenter to 5-gallon (19 L) mark with cold water. Let stand in a cool dark place for 7 days. Your beer is now ready to bottle or it can be siphoned into a secondary fermenter for further conditioning. If so, rack to secondary and lager at 60–65 °F (16-18 °C) for 7 days. Bottle or keg as usual.

Recipe submitted by: Kennywood Brewing Supply
Crown Point, Indiana

Issue: October 2003

Kennywood Brewing Supplies out of Crowne Point, Indiana provided BYO with a quick and easy Bavarian-style hefeweizen.