Citraweiss Recipe

Here's a fun pilot recipe that Hardywood Park’s Patrick Murtaugh and Eric McKay brewed and shared with us. It’s a great summertime beer that marries the refreshing nature of a Bavarian weissbier with the tropical/citrus aromatics of an American IPA.

Oct 8, 2016 - 2 min read

Citraweiss Recipe Primary Image


Batch size: 6 gallons (22.7 liters) boil/5 gallons (19 liters) knockout
Brewhouse efficiency: 75&
Attenuation: 80%
OG: 1.06
FG: 1.01
IBUs: 50
ABV: 6.5%


5.5 lb (2.5 kg) White wheat malt
3.5 lb (1.6 kg) Pilsner malt
1.2 lb (544 g) Torrified wheat
0.4 lb (181 g) Weyermann CaraMunich III


2.5 oz (71 g) Tettnang at 60 minutes
0.5 oz (14 g) Citra at 10 minutes
0.5 oz (14 g) Citra at 5 minutes
0.5 lb (227 g) corn sugar at 5 minutes
1.25 oz (35 g) Citra at 0 minutes
1.25 oz (35 g) Citra at dry hop


Traditional Hefeweizen yeast such as White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068.



Add 6 grams gypsum and 1 gram calcium carbonate to 4 gallons (15 liters) mash water.

Step mash

126°F (52°C) for 15 minutes
144°F (62°C) for 20 minutes
161°F (72°C) for 40 minutes
168°F (76°C) until mash out

If you do a single-infusion mash instead of a step mash, mash for 60 minutes at 155°F (68°C).

Boil for 60 minutes, following the schedule for hops and additions. Ferment at 72°F (22°C) until final gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Cold crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2.

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