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Bavarian Weizen
| Brewer: | Bill Erwin | Email: | Warfrat247@aol.com | |||||
| Beer: | Bavarian Weizen | Style: | Weizen/Weissbier | |||||
| Type: | Partial mash | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.054 | FG: | 1.010 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | Conditioned water w/ 1t of calcium carbonate added to water prior to steeping. | |||||||
| Grain: | 1.16 lb. German Pilsner 1.45 lb. Wheat malt 0.87 lb. German Munich 4.6 oz. Oats (raw) |
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| Mash: | 80% efficiency | |||||||
| Strike grain bill with 1.5 gls at 160 degrees, steep at 150 for 90 min. Sparge with 1.5 gls at 168 degrees. | ||||||||
| Boil: | 60 minutes | SG 1.095 | 3 gallons | |||||
| 4.62 lb. Wheat extract | ||||||||
| Hops: | 1.12 oz. Tettnanger (4.5% AA, 60 min.) | |||||||
| Yeast: | White Labs Hefeweizen Ale yeast #WLP300 pitched at 80 degrees. | |||||||
| Log: | primary fermentaion 1 week, rack to secondary for 1 week, rack again for one week and bottle. Condition for two weeks. | |||||||
| Carbonation: | 4.5 volumes | Dried Malt Extract: 16.0 oz. for 4.75 gallons @ 68°F | ||||||
| I also added a small amount of malto dextrin for extra head retention. | ||||||||
Recipe posted 03/29/01.
