BERKELY WEIZEN BEER by Herbert Wm. Moise,III (modified from a reicepe from Bryon Burch at Great Fermenation of Santa Rosa, CA.)
This is the ultimate lawnmower beer.
OG: 1.052
TG: 1.010
5.5 gallon batch
Ingredients:
5.5 lbs of malted Wheat
3.5 lbs of 6-row malted Barley
1 tsp. gypsum (optional;I use to adjust the pH of the brewing water)
1/3 oz of Nugget hops (alpha-acid 10.9) at T=0 mins
1/3 oz of Nugget hops
1/6 oz of Chinook hops (alpha-acid 11.8) both at T=30 mins
1/2 oz of Perle hops (alpha-acid 6.5) at the end of the boil
Yeast is Wyeast 3056
Total IBUs for this beer are 28
Method:
Treat the brewing water with gypsum to bring the pH to 5.5. Using a simple infusion mash, extract the crushed grains at 153 deg. F. until starch test is negative. Sparge the mash with 170 deg. water until gravity is 1.010.
Bring sweet wort to a boil (T=0) then add the first hops. At T=30 add the second addition of hops. At T=50 I place my immersion wort chiller in the boiling wort and 10 mins later stop the boil and add the finish hops. When the wort is cool pitch with at least a 1 quart start of the Wyeast 3056 yeast.
Ferment the beer in primary until gravity is 1.018, then rack to secondary and ferment to terminal gravity.
I serve the beer from soda kegs, but if you want to bottle repitch the beer before bottling with a good lager yeast such as Wyeast 2007.
Weizen beer should be fresh, that is young, so don't age in the bottle too long.
Also I really, Really, REALLY, like the "Clove-like" flavor that german style Weizen beir should have. However, I find that achiving this with the Wyeast 3056 is a hit or miss thing, and I'm not quite sure why. If you dislike this "clove-like" try this receipe with another ale yeast strain.