weissout

Brewer:	The Fallen		Email:	rodburn36@hotmail.com
Beer:	weissout		Style:	Weizen/Weissbier
Type:	All grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	15 IBU
OG:	1.054		FG:	1.011
Alcohol:	5.6% v/v (4.4% w/w)
Grain:	4.25 lb. American 2-row 4.25 lb. Wheat malt
Mash:	85% efficiency
	two stage mash, first 30 min> hold 2 gal @145°heavy mash, add an additional 2 gal 190°should bring second stage to roughly 160° to 165° hold and iodine test at 20 min intervals until starches are converted. mash out to 170° with 1 gal 190°water. I use the continuous sparge method when collecting wort. cycling the hot wort through the grain bed several times before collection.
Boil:	1 hour. minutes	SG 1.060	4.5 gallons
	Irish moss at last 15 min. of boil.
Hops:	.5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 45 min.) 1 oz. Tettnanger (aroma)
Yeast:	using 3638 wyeast Bavarian wheat. started the day before brew day in a half gallon growler. held at room temp. 70° chill wort to 70° and pitch.

Recipe posted 02/03/15.