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weizenheimer
| Brewer: | KOBB | Email: | - | |||||
| Beer: | weizenheimer | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 4.5 gallons | |||||
| Color: |
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Bitterness: | 9 IBU | |||||
| OG: | 1.050 | FG: | 1.006 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | Naperville tap. | |||||||
| Grain: | 4 lb. American 2-row 3 lb. Wheat malt 1 lb. Flaked wheat |
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| Mash: | 76% efficiency | |||||||
| 152F-60 min The mash went on for a few hours while I was at work and ended at 140F. |
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| Boil: | 45 minutes | SG 1.043 | 5.25 gallons | |||||
| Hops: | .76 oz. Tettnanger (3.2% AA, 45 min.) | |||||||
| Yeast: | Wyeast 3068. | |||||||
| Log: | Brewed 3/1/12. Kegged 3/27/12. FG appeared to be stuck at 1.014. I stirred the batch with the hydrometer to break up the yeast that had settled on top. Then, a week or so later, the FG ended up at 1.006. Since sample tasted ok, I don't think it's due to infection. |
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| Tasting: | Shooting for Franziskaner. Sample at kegging smelled and tasted good, slightly sour much like SN kellerweiss. |
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Recipe posted 03/28/12.
