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Extract Weizen
My first attmpt at a Bavarian Weizen. I used extract to simplfy things. Ray Daniels suggest wheat beers as goods ones for extract brewers.
| Brewer: | Brewess | Email: | - | |||||
| Beer: | Extract Weizen | Style: | Bavarian Weizen | |||||
| Type: | Extract | Size: | 5.75 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.051 | FG: | 1.014 | |||||
| Alcohol: | 4.8% v/v (3.7% w/w) | |||||||
| Boil: | 60 min minutes | SG 1.045 | 6.5 gallons | |||||
| 6. lb. wheat/barley DME 8 oz. Very ight DME |
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| Hops: | .5 oz. Hallertau (4.2% AA, 60 min.) .5 oz. Tettenang (4.5% AA, 60 min.) .5 oz. Hallertau (aroma) |
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| Yeast: | Wyeast 3068 | |||||||
| Log: | Pitched yeast at 71° on May 23. Fermented at 64°. Racked to secondary on 6/1. Bottled on 6/9. | |||||||
| Carbonation: | Primed with 1 cup corn sugar. | |||||||
| Tasting: | While beer was drinkable by July 4, I could still detect an undesirable aroma. It went away in a week or two. Beer has excellant spicy taste which is predominately clove, with banana undertones. Said by many to taste very authentic. Very popular with everyone. | |||||||
Recipe posted 08/25/98.
