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Brown Recluse Kristalweizen
This is an Australian-style kristalweizen in the vein of the original Matilda Bay Redback. It should be nearly clear (not cloudy), pale, and relatively low hoppiness, with mild to moderate clove esters and low to mild banana esters. This is going to wind up a bit darker in color than a Redback.
| Brewer: | SumnerH | Email: | - | |||||
| Beer: | Brown Recluse Kristalweizen | Style: | Weizen/Weissbier | |||||
| Type: | Extract | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.048 | FG: | 1.012 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Boil: | 60 minutes | SG 1.081 | 3 gallons | |||||
| 1 lb. 5 oz. Briess Pilsen DME 4 lb. 5 oz. Briess Wheat DME |
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| Add the Pilsen DME and a touch of the wheat DME before the boil; add the majority of the wheat DME with 15 minutes to go in the boil. | ||||||||
| Hops: | .8 oz. Pride of Ringwood (8% AA, 60 min.) .4 oz. Saaz (3.75% AA, 5 min.) |
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| Yeast: | Wyeast W3638 Bavarian Weizen yeast. Pitch a 3l starter cake. Ferment at 62F (over 65 skews toward banana esters in lieu of cloves). | |||||||
| Carbonation: | 3.5 volumes | Cane Sugar: 6.49 oz. for 5 gallons @ 62°F | ||||||
| 3.5 volumes is a touch on the low side for the beer, but on the high side for bottling. If you're kegging, go to 4 volumes. | ||||||||
Recipe posted 03/04/09.
