« Mortimer the Dragon | Main | Northwood Pale Ale »

Bleicherweiß 3.0: TOPLESS

Bleicherweiß 3.0 (sometimes called "Bleicherweizen," "hefeweizen," "Weißbier," or "that yellow one in the big glass") is the current iteration of my house Bavarian Hefeweizen recipe; it's been a work in progress since summer 2006, variously brewed with slight modifications as an extract, all-grain, and places in between. In Episode 1.4, we learn what happens when it undergoes an open fermentation.

Five gallons, partial-mash

OG: 1.048
IBU: 16


  • 1.5 lbs Weyermann Pale Wheat
  • 1 lb German Munich (20 EBC)

mash: multi-temp infusion

  • 100 F for 5"
  • 122 F for 10"
  • 152 F for 30"

boil additions:

  • 3 lbs wheat malt syrup @ 60"
  • 0.5 oz Palisade (plug, 9%) @ 60"
  • 3 lbs wheat malt syrup @ 15"

Second krausen: creamy and activefermentation:

  • Wyeast 3068 Weihenstephan Weizen
  • primary: an uncovered 8 gallon bucket
    • 3 days @ 64 F
      • 18 hours: flecks of foam, aroma is worty
      • 20 hours: first krausen, clove and plastic aroma
      • 22 hours: krausen is scuzzy; clove, ripe banana, and bread dough
      • 24 hours: skimmed krausen (discarded) and roused, SG 1.042
      • 26 hours: second krausen; bubblegum, clove, cinnamon
      • 48 hours: krausen is creamy and very active; banana cream pie; skimmed krausen (saved) and roused; SG 1.028
      • 72 hours: krausen still creamy but no longer bubbling; cloves back; SG 1.018, rack to closed secondary
  • 7 days @ 64 F in an airlocked 5 gallon carboy, SG 1.012
  • crash cool 3 days
  • package, carb it high, and drink it like you brewed it

all extract?

no Palisade hop plugs?

  • yeah, I have that problem now too ... that was my last 0.5 oz. I usually use German Tradition for this recipe (thought I had some on brew day, but I was out), but you could use Palisade pellets as well.

is this crazy?

Not if you mind your p's and q's (it still feels weird, though): keep everything very sanitary and rack to a closed secondary as soon as you sense things slowing down, fermentation-wise. I got away not doing a yeast starter this time (I had a very fresh yeast pack) but I will be making one next time; if I had older yeast or yeast shipped by mail, I would definitely make a starter - how's that for do-as-I-say-not-as-I-do?


References (15)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: bananas
    Brewing TV - Recipes - Bleicherweiß 3.0: TOPLESS
  • Response
    Terrific Website, Keep up the excellent job. Thank you so much!
  • Response
    Brewing TV - Recipes - Bleicherweiß 3.0: TOPLESS
  • Response
    Response: kapta.zendesk.Com
    Brewing TV - Recipes - Bleicherweiß 3.0: TOPLESS
  • Response
    Response: porn reviews
    Brewing TV - Recipes - Bleicherweiß 3.0: TOPLESS
  • Response
    Brewing TV - Recipes - Bleicherweiß 3.0: TOPLESS
  • Response
    Response: vkontakte
  • Response
    Writer is talking about very delicious recipie about which very few people will have knowledge before reading this article. But the most impressive and informative thing is that all ingredients which are mixed in it are also mentioned here to facilitate readers.
  • Response
    Response: vidmate for ios
  • Response
    Response: Kent
    I found a great...
  • Response
    Response: Kent
    I found a great...
  • Response
    Response: visit this website
    I found a great...
  • Response
    Response: read more
    I found a great...
  • Response
    Response: Vannesa
    I found a great...
  • Response
    Response: watchfreemovies
    I found a great...

Reader Comments (5)

Would it be cheating to cover it with muslin or cheesecloth, just in case!? I can see something falling in there (i don't have so much extra space to keep things out of the way...) or even just dust! or fruit flies!

August 31, 2010 | Unregistered CommenterKW

I was wondering if I could substitute the liquid malt extract with a dry malt extract to keep it light in color? If so, what extract to use?
And can I add real bananas in to get even more flavor? When do I add them? To the secondary? Dried or fresh?

February 23, 2012 | Unregistered CommenterJames oravec

@KW - if that's what it takes to make good beer and the beer that you want, then it's not cheating, IMO.

@James - I would use Briess wheat DME, and if you're really concerned with a pale color, replace the Munich 20 EBC with German Pils malt as well. If you're gonna go bananas, add a couple-three peeled, frozen, very ripe ones to the secondary, and/or use an extract at bottling.

February 24, 2012 | Registered CommenterDawson

Michael, we never got to hear how this tasted! Or at least I didn't see the video.

Was it good?

December 4, 2013 | Unregistered CommenterTy

episode 6 ty

December 16, 2013 | Unregistered CommenterDX

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>