MyZen Weizen

12.00 °P
5.00 %


Add to basket

Malt g %
Château Pilsen 2200 47.8
Château Wheat Blanc 2200 47.8
Château Melano 200 4.3
Total grain bill weight 4600g
Water *
Mashing water 14.000 liters
Sparging water 16.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
60 min 66.0 °C
20 min 72.0 °C
Boil Time 70 min
Hops & spices
Hop / Spice g α% min
Hallertauer Mittelfruh 35g 3.60 60
Hallertauer Mittelfruh 10g 3.60 15
Hallertauer Mittelfruh 10g 3.60 10
Hallertauer Mittelfruh 10g 3.60 5
Strain Num
M20 Bavarian Wheat 1


* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.


Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.


Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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