an Extract Weizen/Weissbier by BEER IS GOOD


Amount Fermentable Maltster Use PPG Color
6.0 lb
Liquid Malt Extract - Wheat
Any 82 % Boil 35 3 °L
0.5 lb
CaraCrystal Wheat Malt (US)
Any 6 % Steep 34 55 °L
0.5 lb
Pale 2-Row (US)
Any 6 % Steep 37 1 °L
0.25 lb
Any 3 % Steep 33 4 °L


Amount Hop Time Use Form AA
1.0 oz Domestic Hallertau 50 min Boil Pellet 3.9%


Name Lab/Product Attenuation
Hefeweizen Ale Yeast WLP300 White Labs WLP300 74.0%


Amount Name Time Use
3.0 lb Apricot Puree 2.0 week Secondary Secondary
3.0 oz Orange Zest 1.0 min Primary Primary


BruVigor will be added to the wort. Orange zest will be added to the primary fermenter. After 2 weeks, I will test the Final Gravity to ensure fermentation has ended, I will then rack the beer into the glass carboy on top of the apricot puree. This will start another round of fermentation while the yeast eats the sugars, it should last 2 -3 weeks. One final gravity test, then to the bottling bucket and keg/bottle conditioning for at least one week.


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Hop Substitutions

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Feature Summary

  • Private Recipes
  • Reminders
  • Multiple IBU Formulas
  • Multiple Equipment Profiles
  • Hop Substitutions
  • Pro Forums
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