Inspired by New Glarus Dancing Man Wheat. Balancing more towards clove phenolics than banana esters, the beer exhibits a cleansing acidity. Took 3rd place in the first round of the 2012 National Homebrew Competition. 15-A Weizen/Weissbier Author: Nick Ladd Size: 5.74 gal Efficiency: 68.0% Attenuation: 86.5% Original Gravity: 1.054 Terminal Gravity: 1.007 Color: 8.97 Alcohol: 6.11% Bitterness: 14.1 Ingredients: 6.5 lb Pale Wheat Malt 14 oz Unmalted Wheat 3 lb Bavarian Pilsner 12 oz Oats (Pregelatinized Flakes) 2 oz Caramel Malt 40L 4 oz Honey Malt 0.0 lb Rice Hulls 30 g East Kent Goldings (4.7%) - added during boil, boiled 60 m 1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .75 tsp Wyeast Nutrient - added during boil, boiled 10 m 2 ea WYeast 3068 Weihenstephan Weizen™ Schedule: 00:03:00 Dough In - Liquor: 3.5 gal; Strike: 115.54 °F; Target: 111 °F 00:20:00 Acid Rest - Rest: 17 m; Final: 111.0 °F 00:40:00 Decoct to Sacc - Volume: 1.91 gal; Boil: 17.0 m; Target: 156 °F 01:20:00 Sacc Rest - Rest: 40 m; Final: 156.0 °F 01:28:00 Mashout Decoction - Volume: 0.93 gal; Boil: 5.0 m; Target: 168 °F 01:38:00 Mashout - Rest: 10 m; Final: 168.0 °F 01:58:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 168 °F, 10 m; Second Sparge: 2.25 gal sparge @ 168 °F, 10 m; Total Runoff: 7.17 gal Notes: - Aerate 1 minute with pure O2. Pitch yeast and swirl. - Ferment primary 2 weeks. Start at 60*F and keep at 62-64*F 4-8 days. Raise to 70 to finish fermentation 2-4 days. - Bottle condition / keg condition to 3.1 volumes. |
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