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Lemon Coriander Weiss

Customize Lemon Coriander Weiss


A spicy Weissbier with a Belgian influence. Banana and clove aromas and flavors that finish with spicy Saaz hops and a citrusy lemon finish. A great summer beer.

Name: Lemon Coriander Weiss  Style: Weissbier  Recipe Type: All Grain  Batch Size: 5 gallons
Original Gravity: 1.064
Mash Efficiency: 73%

Grain Bill:
Two Row Malt: 4lbs 0oz
Six Row Malt: 2lbs 0oz
Wheat Malt: 5lbs 0oz
Flaked Wheat: 0lbs 12oz

Hop Schedule:
Hop: Saaz 1oz   4.0% alpha acid   60 minutes
Hop: Saaz 1oz   4.0% alpha acid   10 minutes


This recipe uses a portion of 6-row malt to help convert a slightly higher wheat malt percentage.

Mash the grains at 148 degrees for 90 minutes or until Iodine test shows conversion is complete. Sparge with 170-180 degree water until you collect 6.5 gallons of wort.

Bring the entire wort volume to a boil and add 1oz of pellet Saaz hops. Boil for 50 minutes and add last ounce of Saaz and 1 tbsp of crushed coriander. You can crush whole coriander with a rolling pin or beer bottle if you do not have a grain mill.

At flameout, add the zest of 1 large lemon cut into 1/4" pieces and cool to 70 degrees. Transfer to a sanitized fermenter making sure the lemon zest makes the journey.

Pitch with Wyeast 3068 Weihenstephan Weizen yeast and keep temperature ~70 degrees. Transfer to a glass carboy after 3-5 days and allow fermentation to finish.

Tip: For more banana characteristics ferment at slightly warmer temperatures ~75 degrees. To reduce the banana flavors and enhance the clove reduce fermentation temperatures to ~65 degrees.