Artisanale Type 3 Recipes

Type 3 is a pale wheat base suitable for making German Wheat beers and Belgian Wits. It has an original gravity of 1060 and is made with a blend of Australian Barley and Wheat malts (60% Wheat). 21 IBU with bitterness provided by a mild neutral hop.

A DCL (Saf) yeast of your choice is included in the price or you can upgrade to a Wyeast for an additional $10.

1. Bavarian Weizen
Add 3 litres of cold water, the wort kit and pitch the yeast. Saflager K-97 or T-58 or for a much better result, Wyeast 3068 or 3638 would be good choices.

To make a Weizebock, don’t add water.

2. Bavarian Wit
Add 5 grams of Curacao orange peel, and 5 grams of Sweet orange peel and 10 grams of whole coriander cracked in a mortar and pestle, to 500ml of just boiled water. Cover & leave to soak for 20 minutes. Add to wort kit with 2.5 litres of cold water and pitch the yeast. Saflager T-58 or for a much better result, Wyeast 3944.

Notes
These are just a couple of recipe ideas. Feel free to experiment.

Malt
If you would like to use pale malts such as ale, pilsner, vienna, munich or wheat, to make for example a dunkelweizen, ask us about mini mashing.

Water/Alcohol content
A total of about 3 litres of water have been added to the base kits in the above recipes. This will make beers that have original gravities of 1051. ie. about a 5% beer. To vary this, the following will be useful:

How much water       Original Gravity        Approximate Alcohol content

No water added           1.060                           Low 6 %
3 litres                         1.051                           Around 5%
6 litres                         1.045                           Around 4.5%