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Wifen Weizen
My wife loves a good German-style hefeweizen, hence the name.
| Brewer: | Charlie Ferry | Email: | cferry@penx.com | |||||
| Beer: | Wifen Weizen | Style: | Weizen/Weissbier | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 7 IBU | |||||
| OG: | 1.047 | FG: | 1.014 | |||||
| Alcohol: | 4.3% v/v (3.4% w/w) | |||||||
| Water: | Water in Denver is pretty good. Didn't do a thing. | |||||||
| Grain: | 4 oz. German Munich 12 oz. American crystal 40L |
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| Steep: | Steeped at 155°F for 45 minutes. | |||||||
| Boil: | 60 minutes | SG 1.157 | 1.5 gallons | |||||
| 6.0 lb. Wheat extract | ||||||||
| Added 1 Tsp. Irish moss with 15 minutes to go in the boil. Didn't want too cloudy of a brew. Turned out very well; a little cloudy but otherwise very clear. | ||||||||
| Hops: | 1.0 oz. Hallertauer Hersbrucker (5% AA, 60 min.) | |||||||
| Yeast: | I used 35 ml liquid Hefeweizen Ale Yeast. Fermentation was very active. Looked like the carboy was set to low boil. | |||||||
| Carbonation: | Added 1/2 cup dextrose to batch, filled two 5 L kegs. Added 1/4 cup dextrose to remaining beer and bottled. |
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| Tasting: | Aroma and flavor were very good. Friends said it is better than Paulaner. I'd add a little more sugar (in one form or another) to the boil to spike the alcohol up a bit. | |||||||
Recipe posted 10/08/02.
