RecipeDB - Trenchfoot Bavarian Weizen

[beerguide]

Trenchfoot Bavarian Weizen

Wheat - Weizen/Weissbier
All Grain

Brewer's Notes

For simplicity I single step infuse for my mash at 66.5 degrees for 75 minutes and I then batch sparge.

Pitch yeast at 12 degrees and ferment at 18.

I bottle condition hence the 12 weeks, although I typically drink around week 15 onwards, which yes is an unusually long time - its just how I enjoy it. Condition as you please.

Malt & Fermentables

%	KG	Fermentable
	3.2 kg	JWM Wheat Malt
	3.2 kg	Weyermann Pilsner

Hops

Time	Grams	Variety	Form	AA
	40 g	Liberty (Pellet, 4.3AA%, 60mins)

Yeast

12 g

DCL Yeast WB-06 - German Wheat

Misc

1 tsp

Yeast Nutrient

23L Batch Size

Brew Details

• Original Gravity 1.054 (calc)
• Final Gravity 1.016 (calc)
• Bitterness 18.6 IBU
• Efficiency 60%
• Alcohol 4.93%
• Colour 9 EBC
• Batch Size 23L

Fermentation

• Primary 14 days
• Conditioning 12 days

 

[therook]

This is the discussion topic for the recipe: Trenchfoot Bavarian Weizen

12 weeks bottle conditioning, thats a long while for a wheat

Rook

 

[Stuster]

12 weeks bottle conditioning, thats a long while for a wheat

Rook

+1. Mine is usually all gone by then. :unsure: :chug:

 

[beerguide]

For a wheat its a little long, but I've brewed this a number of times and it tastes 'green' anything under about 8 weeks. I've found (my own opinion) the flavour profile is best around 12-15 weeks, just my own taste

 

[Stuster]

Fair enough, if that's what suits you. It's one of the beauties of brewing your own, that you can make it exactly to suit you. :beerbang:

 

[beerguide]

For reference the guy up the road from me (sort of a mentor and assistant) brews a near idential recipe (he just uses different hops) and he typically drinks around week 2-3. So as you say its whatever floats ya boat. :icon_chickcheers: