Mmmm.... Weissbier

We brew in England and thus had only access to british grain. It will be interesting to see what this weissbier turns out like.

Brewer:	Chris McMath and Scott Oberlin		Email:	jcmcmath@hotmail.com
Beer:	Mmmm.... Weissbier		Style:	Weizen/Weissbier
Type:	Partial mash		Size:	7 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	18 IBU
OG:	1.059		FG:	1.015
Alcohol:	5.7% v/v (4.5% w/w)
Water:	used Cambridge city water with lots of calcium
Grain:	3.3 lb. British pale 2.2 lb. Wheat malt 1.1 lb. Belgian CaraMunich
Mash:	70% efficiency
	used precrushed grain and did an infusion mash at 155 degrees F. It never did totally convert. Maybe precrushed grain has poor enzymes or something. Anyone who knows about this can email me. we mashed for an hour and a half. it tasted sweet but still failed the iodine test.
Boil:	90 minutes	SG 1.069	6 gallons
	6.6 lb. Wheat extract
Hops:	1.5 oz. Hallertauer Mittelfruh (4.3% AA, 90 min.) .5 oz. Tettnanger (4.5% AA, 25 min.) .5 oz. Tettnanger (aroma)
Yeast:	Wyeast #3068 Weihenstephan wheat
Log:	brewed on 24 March. Fermented for a week and a half at 75 degrees.
Carbonation:	1 cup sugar for high carbonation

Recipe posted 03/28/01.