Recipe: Bavarian Weissbier
General Information
Method: All Grain
Source: The Great Bavarian Weissbier Project - The Northern Brewer Homebrew Forum
Scale Recipe
Enter desired final yield (volume):
Malts and Grains
2.30 kilograms 54.5% of grist
1.40 kilograms 33.2% of grist
0.30 kilograms 7.1% of grist
0.20 kilograms 4.7% of grist
0.02 kilograms 0.5% of grist
4.22 kilograms 100% of grist
5.5 Gypsum (Calcium Sulfate) @ 60 minutes  
Total Boil Time: 65 minutes
Name: Hefeweizen IV Ale
Manufacturer: White Labs
Product ID: WLP380
Type: Wheat
Flocculation: Low
Attenuation: 76%
Temperature Range: 19–21°C
Amount: 1000 ml

Mash Name: Double Infusion, Light Body Total Grain Weight: 9.09 lb
Sparge Water: 13.79 L Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 6.54 L of water at 120.3 F 111.0 F 20 min
Saccrification Add 5.54 L of water at 212.0 F 152.0 F 40 min
Step Heat to 168.0 F over 2 min 168.0 F 10 min

Primary: 14 days @ 17° C
Secondary: 21 days @ 8.8° C


After infusion, make sure the temp stabilizes at 111* rest there for 20 min’s to bring mash pH down and increase clovey character of finished beer. Heat if necessary to maintain temp. Heat slowly to 150* and hold until iodine tests negative (40-60 min’s). Slowly (10 min’s) bring up to 170* and hold for 5 min’s. Do not let the sparge water get over 170* and do not let lauter runoff drop below 1.008 to avoid tannin extraction.

Boil for 5 minutes to allow for protein coagulation to start and then boil for 1 hour with bittering hops and then with 15 mins remaining (at the 45 minute mark) add aroma hops. Do not add Irish moss or any other clarifying agents. Cool to 54*. Rack into open fermentation bucket and aerate significantly.

At 54*, pitch yeast from an activator pack, or a small yeast starter and allow to rise to 63* (not above) and hold for primary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy vigorous fermentation occurs) Let stand for 7-10 days in primary and then rack into keg/bottle. If kegging, cool to 48* and add forced Co2 at 30psi@48*. Store at 48* for 3 weeks before drinking. Serve at 48* as well. For optimum flavor, let condition for 3-4 weeks. You can drink young, but flavor matures slowly.

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