Wheat Beer Recipe: 3942-PC Belgian Wheat

August 18, 2021 11:00 am Published by

PC Collection: Belgian Summer, Recipe & Style Guide

Our very own Robert Beezer has created a Belgian wheat beer recipe using 3942-PC Belgian Wheat. Having started his career at Wyeast as a Production Lab Technician, Robert has stepped into a new role as our Quality & Regulatory Compliance Manager.

“I first learned how to homebrew while studying Biochemistry at Linfield College, when I took a brewing science course taught by one of my chemistry professors. The ease at which I could apply my education to brewing intrigued me and the hobby quickly grew into a passion. After college I chose to pursue a Master’s degree in Food Science at Washington State University, where my research focused on reducing off-odors during hard cider fermentations. Currently, I am working as the Quality and Regulatory Compliance Manager at Wyeast Laboratories and continue to homebrew in my free time.” -Robert Beezer, Wyeast Quality and Regulatory Compliance Manager

Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum, and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.

 

BELGIAN WHEAT BEER: 

Batch size: 5  gallon (19 L)

Original gravity: 1.055

Final gravity: 1.010

ABV: 5.8%

 

FERMENTABLES:

  • 5.0 lbs (2.28 kg) Pilsen
  • 5.0 lbs (2.28 kg) White Wheat Malt
  • 0.5 lbs (0.23 kg) Vienna Malt
  • 1.0 lbs (0.45 kg) Flaked Wheat

 

HOPS:

  • 1.0 oz (28.3 g) Saaz (boil 45 minutes)
  • 2.0 oz (28.3 g) Comet (boil 10 minutes)

 

ADJUNCTS:

  • Summer is a great time for utilizing fresh fruits. Wash and puree a fruit of your choice. Add 1.0 lbs/gal (0.11 kg/L) of pureed fruit to secondary fermentation.

 

YEAST:

  • 3942-PC Belgian Wheat

 

ADDITIONAL DIRECTIONS:

  • Mash at 152 °F for 60 minutes
  • Boil 60 minutes

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