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KRYSTAL WEIZEN
Excellent smooth tasting, easy drinking beer, with notes of bannana . Unlike hefe - weizen , this one is filtered, crystal clear. Using a yeast like Wyeast # 3068 W. Wheat is a must . This one is liked by all
| Brewer: | Jim Schaefer | Email: | schaefer@autobahn.mb.ca | |||||
| Beer: | KRYSTAL WEIZEN | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.051 | FG: | 1.011 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | Used filtered brita water | |||||||
| Grain: | 7 lb. German Pilsner 3. lb. Wheat malt 1 lb. American crystal 10L |
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| Mash: | 68% efficiency | |||||||
| Mash @ 117 F for 30 mins, Raise temp. to 152F for 60 mins, mash out @ 167 f, sparge with 170 f water,adjusted to 5.2 ph | ||||||||
| Boil: | 60 minutes | SG 1.047 | 6. gallons | |||||
| Add 1 tablet of whirlflock or 1 teasp. irish moss @ 15 mins to knockout. Strain hops & wort into sanitized 6 gallon pail, and whirlpool the wort with a large ladle, allow 10 mins for trub to drop out. Used a counter flow wort chiller and chilled to 60 f | ||||||||
| Hops: | 0.91 oz. Hallertauer Mittelfruh (4.5% AA, 60 min.) 0.46 oz. Tettnanger (3.% AA, 15 min.) |
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| Yeast: | Using Wyeast # 3068 , or White Labs WLP 351 Bavarian Weizen , cultered up to a 1 liter starter from a plate/ slant | |||||||
| Log: | Ferment @ 68 f for 7 days , rack to secondary,and ferment for 6 days @ 68f, add 2 teasp. of sparkalloid and 2 teasp. of poly clair at the end of fermentation.Rest for 3 days, rack to keg and condition @ 40 f for 10 days. Inline filter to second keg & force carbonate. | |||||||
| Carbonation: | 3.0 volumes | Keg: 17.7 psi @ 40°F | ||||||
| Tasting: | An all around great tasting beer & crowd pleaser. You can`t go wrong with this one , Enjoy! | |||||||
Recipe posted 08/12/05.
