I began grain brewing 1 1/2 years ago simple to attempt to perfect the Bavarian Weiss Beer style as
far as my palate can tell. I learned quite a few things along the way (with about 12 batches behind me
for this style). I must say though, all grain brewing is a lengthy labor of love. Therefore, earlier this
year I decided to make the brewing session a bit shorter by buying a couple of cans of Munton and Fison
Wheat malt extract (which is 45% barlet malt and 55% wheat malt) and proceed with the following
recipe:
2-3.3# Cans of M&F Wheat Malt Extract
1 1/2 oz Hallertauer Hops (boiling)
1/2 oz Hallertauer Hops (Finishing)
1/4 Tsp Irish Moss
3/4 Cup DME for Bottling (Turned out to be too little)
WYEAST Bavarian Wheat Liquid Yeast
I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish
Moss in the last 10 minutes of boil. What I found was a much fuller bodied beer than would be called
for in this style beer. Also the color and the way light passes through the liquid is really far than I
expect from my ideal of shining golden Bavarian Weiss.