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Brewing recipe for Wheat beer

For 10, 20 and 50-litre Braumeister

Recipe for 10-litre Braumeister

Ingredients

12 l of brewing water to start with plus sparging water
1.2 kg Wheat malt
1.2 kg Pilsner malt
10 g Tettnang hops (4.2 % alpha)
½ packet Safbrew WB06 yeast

Method

Mash programme

  1. 50 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 15 min
  4. 73 °C › 35 min
  5. 78 °C › 15 min
  6. Boiling › 80min

Hop addition

10 g Tettnang hops › 70 min before end of boil

Original gravity

12 °P with 11 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

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Recipe for 20-litre Braumeister

Ingredients

23 l of brewing water to start with plus sparging water
2.3 kg Wheat malt
2.2 kg Pilsner malt
20 g Tettnang hops (4.2 % alpha)
1 packet Safbrew WB06 yeast

Method

Mash programme

  1. 50 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 15 min
  4. 73 °C › 35 min
  5. 78 °C › 15 min
  6. Boiling › 80min

Hop addition

20 g Tettnang hops › 70 min before end of boil

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

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Recipe for 50-litre Braumeister

Ingredients

55 l of brewing water to start with plus sparging water
5.5 kg Wheat malt
5.5 kg Pilsner malt
50 g Tettnang hops (4.2 % alpha)
2 packets Safbrew WB06 yeast

Method

Mash programme

  1. 50 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 15 min
  4. 73 °C › 35 min
  5. 78 °C › 15 min
  6. Boiling › 80min

Hop addition

50 g Tettnang hops › 70 min before end of boil

Original gravity

12 °P with 52 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

For 200 and 500-litre Braumeister

Recipe for 200-litre Braumeister

Ingredients

230 l of brewing water to start with plus sparging water
20.0 kg Wheat malt
20.0 kg Pilsner malt
180 g Tettnang hops (4.2 % alpha)
2 packets Safbrew WB06 yeast

Method

Mash programme

  1. 50 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 15 min
  4. 73 °C › 35 min
  5. 78 °C › 15 min
  6. Boiling › 80min

Hop addition

180 g Tettnang hops › 70 min before end of boil

Original gravity

12 °P with 210 litres

Fermentation

Fermentation temperature at around 22 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Recipe for 500-litre Braumeister

Ingredients

550 l of brewing water to start with plus sparging water
50.0 kg Wheat malt
50.0 kg Pilsner malt
500 g Tettnang hops (4.2 % alpha)
3 packets Safbrew WB06 yeast

Method

Mash programme

  1. 50 ° C › Start mashing
  2. 52 °C › 0 min
  3. 63° C › 15 min
  4. 73° C › 35 min
  5. 78° C › 15 min
  6. Boiling › 80min

Hop addition

500 g Tettnang hops › 70 min before end of boil

Original gravity

12 °P with 520 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.

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