Originally Posted by Kaiser
I was just teasing you.
good looking beer. What was your grist, mash schedule and boil time. I just want to get an idea where the color is coming from.
BTW, in the picture, it looks just a little darker than what it really is. I think it is picking up some of the light off of the flag stone or shadows or something. It is darker than most hefeweizens I have seen, but not quite as dark as the picture shows.
5 lbs Pilsner Malt
4 lbs German Wheat Malt
1 lbs Munich Malt
1 lbs rice husks (for better lautering)
2.4 oz Hallertau hopps:
1.6 oz for 90 minutes
0.8 oz at flame out
I used bottled Ozarka Spring water, after reading my city's drinking
water analysis and then Ozarka Spring water analysis.
Mash grains at 155 degrees 90 minutes with 2.5 gallons of water. Sparge
with 3.5 gallons of water. Boil 90 minutes. Aerate well and pitch onto
I got roughly 4.4 gallons into primary fermenter. I could have sparged with more water, but I wanted a stronger hefeweizen.
OG = 1.055
FG = 1.005