Chrome Wheel Weissbier

This is a 1999 BJCP style 17a beer.

Recipe: Bavarian Weizen
Volume: 5 gallons

Activity Log

Yeast Starter:

About 24 hrs before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Cooled in cold water bath in small pot. Pitched vial of yeast and fitted stopper and airlock.


Added gypsum to 2 1/2 gallons of 140 f water and infused onto grain. Mashed at 126 f for 20 minutes. Added 1 1/2 gallons of 185 f water to mash and adjusted temperature with burner to mash at 152 f for 40 minutes. Scooped into lauter tun, recirculating until relatively clear. Sparged with 170 f water until sparge stuck at about 3 gallons of run-off. Poured grainbed back into pot, cleared screen and then recirculated again. Sparged with 170 f water until run-off reached 6 gallons


Boiled through first break then added bittering hops. Boiled for 40 minutes then added flavoring hops and Irish Moss. Boiled for 15 more minutes then added aroma hops. Added cooling coil for the last 10 minutes of the 60 minute boil to sterilize. Cooled to ~75 f and siphoned to fermenter taking a reading of 1.061, with a volume of only about 4 gallons. Added about a gallon of water to the fermenter to bring OG reading to 1.050 which means that ~70% conversion was achieved. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and airlock and put on fermenting bench.


The temperature of the carboy on the fermenting bench is ~69 f.
Observations of primary stage (7 PM start): Transferred to 5 gallon carboy and fitted stopper and airlock at 132 hours. Took SG reading of 1.013. Observations of secondary stage: Bottling:

Siphoned two 2 liter bottles 4/5 full, squeezed the air out and forced carbonated. Took FG reading of 1.009 which puts the alcohol content at about 5.2% ABV. Boiled 4 oz of corn sugar in 2 cups of water for 5 minutes and placed in bottling bucket. Siphoned from secondary into bottling bucket then filled and capped 39 12 oz bottles plus one half filled bottle.

See Chrome Wheel Weissbier labels here.


I took one of the 2 liter bottles to the August UKG meeting. Among many good comments, the repetitive one was, "Nice banana esters and clove phenols, a nice balanced beer."

This beer won second place in its category at the 2003 Spooky Brew Review competition held by CBS at Govnor's Public House in Lake of the Hills, IL.