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Beer Type: Ale

Beer Style: Wheat

• 

  Zwickel Beer

  
  

  Zwickel is a hazy young lager beer. This recipe is hop forward and clean, despite the lack of traditional “Lagering”, which is possible due to the low sulfur and ester production of White Labs German X Lager yeast.

  
  

  Type: Lager

  Style: Light Lagers / Pilsners

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  1.0 lb	Goldpils® Vienna Malt	Steep Grain	Specialty base malt
  6.6 lb	CBW® Pilsen Light LME	Boil 60 minutes	Malt Extract
  0.5, 0.5, 0.5 oz	Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU)	Boil 60 minutes
  0.5, 0.5, 0.5 oz	Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU)	Boil 15 minutes
  0.25, 0.25, 0.25 oz	Saaz, Mittlefruh, Strisselspalt Hops (4, 3.5, 4% AAU)	Boil 5 minutes
  2 packs	WLP835 German X Lager Yeast (plus 1/4 pack for bottle conditioning	Fermenter

  
  

  Procedures

  1. Steep crushed grains in 5 gallons of water at 155-160°F for 30 minutes
  2. Remove grains and dissolve extract
  3. Bring to boil
  4. Add 0.5 oz of each Saaz, Mittlefruh, and Strisselspalt hops
  5. Boil for 45 minutes
  6. Add 0.5 oz of each Saaz, Mittlefruh, and Strisselspalt hops
  7. Boil for 10 minutes
  8. Add 0.25 oz of each Saaz, Mittlefruh, and Strisselspalt hops
  9. Boil remaining 5 minutes
  10. Turn off heat and cool wort to 50°F
  11. Transfer to fermenter
  12. Pitch two packs of WLP835 German X Lager Yeast

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  Primary Fermentation: 2 weeks at 50-54°F. Raise temperature to 60°F near end of fermentation.

  Secondary Fermentation: 1 week at 34-40°F

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP835 German X Lager Yeast for 2-3 weeks

  Original Gravity: 1.050

  Final Gravity: 1.013

  Alcohol by Weight:

  Alcohol by Volume: 4.9

  IBU: 26

  Color: 5 SRM

  Tags: