Wild Ass Beer

This is the Specialty Beer of the house, stop in and have a sample.

The BrewMaxer Company
a Beer & Wine Craft store
http://www.BrewMaxer.com

With Two Stores To Serve You:

The BrewMaxer Company
843 West San Marcos Boulevard
San Marcos, California 92069-4112
(760) 591-9991 Telephone
(760) 591-9068 Fax

The BrewMaxer Company II
9379 Mission Gorge Road
Santee, California 92071
(619) 449-9591 Telephone
(619) 596-0591 Fax

Brewer:	Matthew Nerbonne		Email:	BrewMeister@BrewMaxer.com
URL:	http://www.BrewMaxer.com
Beer:	Wild Ass Beer		Style:	Weizen/Weissbier
Type:	Extract		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	11 IBU
OG:	1.151		FG:	1.010
Alcohol:	18.2% v/v (14.3% w/w)
Water:	Use filtered water and Gypsum (Calcium Sulfate). Used to add permanent hardness (Calcium ions) to brewing water and adjust mash pH downward.
Boil:	60 minutes	SG 1.151	5 gallons
	17 lb. Wheat extract 3 lb. Honey
	Irish Moss (Flaked) A blend of flaked seaweeds. Use one tsp per 5 gallons for the last 15-20 min of boil to clarify beer. Should be a standard.
Hops:	1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (5% AA, 15 min.)
Yeast:	Hefeweizen Ale (WLP300) from White Labs This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72 Super High Gravity (WLP099)available in November-December However this yeast is available all year at The BrewMaxer Company. **Can ferment up to 25% alcohol. From England. Attenuation: 80; Flocculation: FALSE; Optimum Ferm. Temp: 69-74
Carbonation:	4.0 volumes	Corn Sugar: 8.50 oz. for 5 gallons @ 70°F

Recipe posted 03/19/02.