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
- 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
- 1.0 oz (28.3 g) Saaz (boil 45 minutes)
- 2.0 oz (28.3 g) Comet (boil 10 minutes)
- 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.
- 3942-PC Belgian Wheat
- Mash at 152 °F for 60 minutes
- Boil 60 minutes