Description
This is a Community Recipe created by The Oyster Boys
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Weyermann Wheat Malt Pale (Light) (2500 grams)
Crisp Dark Munich Malt (170 grams)
Crisp Crystal 240 (Dark) Malt (142 grams)
Weyermann Acidulated Malt (57 grams)
BESTMALZ Pilsner (1800 grams)
Tettnang Pellet (22 grams)
Wyeast 3056 Bavarian Wheat Blend. (1 packs)
Method
Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 19
Original Gravity: 1.056
Final Gravity: 1.011
ABV %: 5.8
IBU: 16
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 90
Additions and timing:
22g Tettnang @ 90 mins
Secondary additions and timing:
n/a
Yeast: Wyeast 3056 Bavarian Wheat Blend
Fermentation temperature/steps: Follow the packet instructions and ferment until done
Comments:
Check out the video where the Oyster Boys drink and review their recipe
Daniel Yeomans (verified owner) –
Pretty crap recipe with results nothing like Schneider Weisse. The idea that you can do a proper weissebier without step/ decoction mashing is misguided. Should have stuck to my normal methods tbh
Robert Neale –
Hey Daniel, Thanks for your thoughts. Would be delighted to see your recipe and method and how the recipe can be improved. I would bet Oyster Boys will be to;) It is important that we supply recipes for customers that are unable to carry out step mash profiles.