Brewing A Weizen

The weather’s finally cooled off enough that I can start a batch of beer so after browsing The Cat’s Meow 3 a bit I settled on a weizen recipe that looked interesting.

A shopping expedition to Homebrew Headquarters to pick up ingredients later, I started in on it. I’ve tweaked the recipe a little, so here it is in it’s final form:


  • 6 pounds, United Canadian wheat extract (60% pale/40% wheat)
  • 1 pound, Briess 60L crystal malt
  • 1/2 pound, Paul’s roast barley
  • 1 pound, honey
  • 2 ounces, Cascades hops (boil)
  • 1/2 ounce, Cascades hops (finish)
  • 1 vial, White Labs Hefeweizen IV Ale Yeast WLP380

Steep crystal and toasted barley in 2.5 gallons water for 40 minutes (use grain bags to make this easier). Add extract, honey and bittering hops. Boil wort for 1 hour. Remove from heat. Add finishing hops and steep 2 minutes. Chill and pitch yeast. After active fermentation stops, rack to secondary. Bottle 7 days later or when fermentation has pretty much stopped.