3942-PC Belgian Wheat | Wheat beer
PC Collection: Belgian Summer, Recipe & Style Guide
Created by Robert Beezer, Wyeast Lab’s Belgian wheat beer recipe features 3942-PC Belgian Wheat. Having started his career at Wyeast as a Production Lab Technician and later fulfilling the role of Quality & Regulatory Compliance Manager, the pursuit of creativity in homebrewing has always been a fundamental component for Robert. This recipe can be adapted to include your fruit of choice—especially as they come into season—to complement the nuance of character from the yeast strain.
“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.” -Robert Beezer
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