Ingredients with Measurements:
- 8.5 lbs. German Pilsner malt
- 1.5 lbs. German wheat malt
- 1.5 oz. Hallertau hops
- 1/2 oz. Tettnang hops
- 1/2 oz. Saaz hops
- 1/2 tsp. Irish moss
- 1/2 tsp. yeast nutrient
- 1 package of Weihenstephaner wheat beer yeast
Special Equipment Needed:
- Large pot
- Strainer
- Airlock
- Fermenter
- Bottles
Step-by-Step Instructions:
1. Heat 3 gallons of water to 155°F.
2. Add the grains and stir to avoid clumping.
3. Maintain the temperature at 155°F for 45 minutes.
4. Raise the temperature to 168°F and hold for 10 minutes.
5. Strain the wort into a fermenter.
6. Add enough cold water to bring the volume up to 5 gallons.
7. Cool the wort to 70°F.
8. Pitch the yeast and add the yeast nutrient.
9. Add the hops according to the hop schedule.
10. Add the Irish moss with 15 minutes left in the boil.
11. Cool the wort to 65°F and transfer to the fermenter.
12. Seal the fermenter with an airlock.
13. Ferment at 65°F for 7-10 days.
14. Bottle the beer with priming sugar.
15. Allow the beer to condition for 2-3 weeks.
Time:
Preparation Time: 1 hour
Cooking Time: 1 hour
Temperature: 155°F to 168°F
Serving Size: 5 gallons
Nutritional Information: N/A
Substitutions for Ingredients:
- German Pilsner malt can be substituted with American 2-row malt.
- Hallertau hops can be substituted with Perle or Mt. Hood hops.
- Tettnang hops can be substituted with Liberty or Crystal hops.
- Saaz hops can be substituted with Czech Saaz or Sterling hops.
- Irish moss can be substituted with Whirlfloc or gelatin.
Variations:
- Add spices such as coriander or orange peel for a different flavor.
- Use a different yeast strain for a different flavor profile.
Tips and Tricks:
- Make sure to stir the grains to avoid clumping.
- Make sure to cool the wort quickly to avoid off-flavors.
- Make sure to aerate the wort before pitching the yeast.
Storage Instructions:
Store the beer in a cool, dark place for up to 6 months.
Reheating Instructions:
N/A
Presentation Ideas:
Serve the beer in a traditional German wheat beer glass.
Garnishes:
- Lemon slices
- Orange slices
- Coriander
Pairings:
- Spicy foods
- Salty foods
- Fried foods
Suggested Side Dishes:
- Pretzels
- Sauerkraut
- German potato salad
Troubleshooting Advice:
- Make sure the wort is cooled quickly to avoid off-flavors.
- Make sure to aerate the wort before pitching the yeast.
- Make sure to maintain a consistent fermentation temperature.
Food Safety Advice:
- Make sure to sanitize all equipment before use.
- Make sure to use fresh ingredients.
- Make sure to store the beer in a cool, dark place.
Food History:
Weißbier is a traditional German wheat beer that has been brewed for centuries. It is a pale, cloudy beer that is brewed with a combination of wheat and barley malts and a variety of hops.
Flavor Profiles:
Weißbier is a light, refreshing beer with a slightly sweet flavor and a hint of citrus. It has a light body and a slightly tart finish.
Serving Suggestions:
Weißbier is best served cold in a traditional German wheat beer glass.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Fruity, Hoppy, Malty, Bitter, Refreshing