Bavarian Pearl Recipe

Bavarian Pearl

Bavarian Pearl (8.5 Litres)

Inspired by Bavaria, the home of beer, this wiessbier is one pearl you won’t waste before swine. Just in time for summer, this mildly bitter medium bodied German wheat beer is a refreshing take on an old favourite. Straw gold in colour, this creamy brew finishes with a delicate carbonic bite. Restrained use of Perle hops make for a sophisticated palate of floral and spicy notes augmented by a hint of clove. The end result: a wonderfully New World evolution of on an Old World classic.


  • 1 x 850g Mr Beer Bavarian Weissbier
  • 1 x 250g Mr Beer Unhopped Malt Extract - Golden
  • 1 x 25g Perle Hop Pellets
  • 1 x 11g Lallemand Munich Classic Dry Yeast
  • 1 x 72g Mr Beer Carbonation Drops


  • Colour: Golden
  • Body: Medium
  • Bitterness: Low/Medium
  • Approx. Alcohol Level: 4.7% ABV
  • Naturally Carbonated: Natural


Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew. Bring the 250g Golden Malt Extract to the boil in 2 litres of water. Add the Perle Hop Pellets and boil for 5mins. Remove from the heat and set the pot in a cold/ice water bath to cool (about 15 mins). Strain the malt/hop liquid into the Fermenting Vessel (FV). Add the Bavarian Weissbier to the FV (no need to stir). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the Munich Classic dry yeast and Brew Can yeast then fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment at 18C to 21C. Fermentation should take 7 to 10 days. At around day 7 check the Specific Gravity (SG) Check the SG again the following day and so on.

Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1006 to 1010. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps (only one drop per bottle may be preferred). Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 4.7% ABV

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