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Amber-weizen
an experiment that turned out to be one of the best beers i have brewed so far.
| Brewer: | James Ivey | Email: | - | |||||
| Beer: | Amber-weizen | Style: | - | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 60 IBU | |||||
| OG: | 1.069 | FG: | 1.010 | |||||
| Alcohol: | 7.6% v/v (6.0% w/w) | |||||||
| Grain: | 7 lb. British pale 1.5 lb. Wheat malt 1 lb. Belgian biscuit 1 lb. American crystal 10L 1 lb. American crystal 40L 1 lb. American crystal 60L |
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| Mash: | 75% efficiency | |||||||
| protein rest@ 120 for 30 minutes raise to 155>145 for 2 hours mash out @ 175 for 8 minutes |
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| Boil: | 90 minutes | SG 1.046 | 7.5 gallons | |||||
| 1/4 tsp.Irish moss | ||||||||
| Hops: | 1 oz. Perle (8% AA, 60 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Liberty (4% AA, 15 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Cascade (aroma) |
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| Yeast: | White labs Hefe-weizen yeast | |||||||
| Log: | primary 1 week secondary 2 weeks(in fridge for last week) kegged |
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| Carbonation: | force carbonated @ 30 psi for 2 days | |||||||
Recipe posted 10/19/97.
