Weizen 2018

My last brew before Oktoberfest 2018. Tom decided to focus his brewing efforts toward a few different beers this year so I inherited this years Weizen. Sticking with the tried-and -true recipe and method. Why mess with success?

Not sure yet if 5 gallons will go toward a Cherry Weizen. We might need all 15 gallons straight up Weizen.

August 4, 2018

AGU Weizenbier 2018 – 15 gallon

Grain Bill-

  • 14# Wheat
  • 11# Pilsner
  • 1# Maris Otter (ran out of Pilsner)
  • 1# Crystal 40
  • 1# Cara-Pils

Hop Bill-

  • 3 oz Hallertauer pellets 3.5% – 60 minutes



Species: Saccharomyces cerevisiae

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. “Damn you banana yeast, damn you”.

Calculated Stats-

OG – 1.046 (measured – 1.052)

IBU – 12.9

Color – 5.0

ABV – 5.0%

FG – 1.008

Brew Day – 

Brewers – Charles, Tom, Rob, Andy, Sam

Method – Double Decoction

Mash in – Strike with 14 gallons at 130˚ – Step temp 125˚ hold 30 mins.

Decoct 5 gallons mash – heat to 158˚ – hold 15 mins – heat to boil – 30 mins.

Recombine – bring mash temp to 152 (actual 145˚) hold 30 mins.

Decoct 8 gallons – Raise to boil – hold 30 mins.

Recombine – Raise to Mash Out 168˚ – hold 10 minutes.

Vorlauf approx. 10 mins.

Runoff and sparge with 12 gallons at 180˚

Collect 20 gallons.

Boil 60 mins. Hops per hop schedule.


Chill – Transfer 15 gallons – Gravity = 1.052 – overshot calculated OG.

Using Robs 30 gallon Spiedel. Moved to kitchen. Will make transfer to secondary in basement very easy. Could not chill to required temperature so waited until 10:30 pm to oxygenate and pitch yeast. Temperature = 78˚.

Good call to use larger fermenter. Yeast going ape-shit crazy. The extra headspace is a MUST for this yeast. Right Kyle?


Aug. 26, 2018

Racked to three, five gallon kegs. Approximately 14 gallons.

FG = 1.010 – higher than predicted but so was OG. ABV = 5.5%

Sample tastes very good. Lots of banana. Kyle will love it.




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