Scott Shurr's all-grain beer recipe page - Weizen
Activate the yeast so that it is ready to go 1 day before brewing.
Add yeast to starter solution so that starter is ready to go on brewing day.
Heat 2 1/2 gallons water to 140 degrees and add 1 tsp gypsum.
Combine with crushed grains. Hold at 120-130 degrees for at least 30 minutes.
Heat to 150 degrees and hold between 150-160 degrees for at least 60 minutes.
Sparge with remaining water at 170-180 degrees. Boil for 60 minutes.
Add Hallertau hops at beginning of boil.
Add Tettnanger for final 10 minutes.
Cool, combine in carboy with yeast starter.
After fermentation has slowed (no more than 1 week), rack to secondary.
To prime, stir corn sugar or extract into 1 1/2 cups of boiling wort, and
combine with the rest of the wort before bottling.
- 4 lbs. German 2 row wheat malt
- 3 lbs. American 6 row pale malt
- 1 1/2 lbs. German 2 row malt
- 1/2 lb. American 6 row crystal malt (80L)
- 1/2 oz. Hallertau hops pellets
- 1/2 oz. Tettnanger hops plugs
- 1 tsp. gypsum
- Wyeast 3056 Bavarian wheat yeast
- 8 gallons water, filtered or pre-boiled
- 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming
Index of my beer recipes
Send email to Scott Shurr at
Last update: 10 August 2003