Recipe: Four Star Weissbier

Don’t bother with a yeast starter, oxygenation, or cold crashing here. We want the yeast “struggling” to produce a nice, noticeable ester/phenol profile, and the cloudiness is no vice in a weiss.

Josh Weikert Oct 3, 2020 - 2 min read

Recipe: Four Star Weissbier Primary Image


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 10
ABV: 5%

5 lb (2.3 kg) wheat malt
4 lb (1.8 kg) floor-malted Bohemian pilsner
4 oz (113 g) Victory
8 oz (227 g) rice hulls

0.5 oz (14 g) Hallertauer Mittelfrüh [5% AA] at 60 minutes

Wyeast 3068 Weihenstephan Weizen

Mill the grains and mix with the rice hulls. Add 2.9 gallons (11 liters) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold there for 60 minutes. Vorlauf until the runnings are clear. Sparge the grains with 4.4 gallons (16.7 liters), topping up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C), and pitch the yeast. Ferment at 66°F (19°C) until the completion of primary fermentation, then bottle or keg and carbonate to about 2.5 volumes.

Photo: Matt Graves/