This recipe was supplied for the 2010 National Members recipe by Charles Hill.

METRICS

Batch Size 1 gallon, 4.5lt; OG 1048-50

Wheat beers account for a high percentage of beer consumption in Bavaria. The beer is normally cloudy but there are some clear ( Kristall) versions. They should retain a good pillowy white head with a light to medium body. Bitterness, hop aroma and flavour should be low. No diacetyl shoud be present. OG. 1048-1050 giving a beer of around 5% ABV

Mash – 64ºC for 60 minutes

Pale Malt      1lb
Wheat malt     1lb

Boil – 60 Minutes

German Variety - Tettnang, Hallertau or Perle to produce less than 20 IBU
For example    - 1/2oz of Tettnang @ 4%AA

METHOD

Traditionally a decoction mash would be used with infusioin @ 50c for 30 minutes then raised to normal mash temperature. Alternatively you can use a single infusion mash but at a slightly lower temperature.

Ferment with a neutral top fermenting ale yeast. Wet yeasts such as Wyeast 3068, 3056, 3333, 3638 or White Lab equivalents will result in true wheat beer character.