Munich Yeast Starter:
Wheat malt. Corn sugar 1 pint Batch Size (Gallons):
5 Original Gravity:
1.032 Final Gravity:
UNK Boiling Time (Minutes):
Amber Primary Fermentation (# of Days & Temp):
12 @ 64 degrees Additional Fermentation:
Bottle fermented 1 month at 64 Degrees Secondary Fermentation (# of Days & Temp):
20 days @ 64 Degrees then a 2 day rest at 70 degrees. Tasting Notes:
Malty with just a hint of honey
So this beer is delicious and a great one at that.
I do not normally do all malt recipies but I was feeling a little like what the hell, I have 2 hours to kill while bottling another one, Why Not?
So the recipe is as follows
3 Lbs Light DME
3 Lbs Wheat/ Barley LME
boil for 60 minutes
1 Lbs Honey (local stuff for me)
1 Oz Hops to bag
3 Oz total then boil for 5 minutes with hops and kill heat again
Rapid cooled and then added yeast and let it go
12 days in primary, I like my beer to really rest and be ready
20 days in secondary to rest some more, I always give beers with honey more time to let the yeast ferment the honey.
1 month in bottle to be delicious
very light beer with a beautiful bold but floral hop profile, no bitterness noted on the beer just bold hoppy flavor with a hint of sweetness on the back of the tounge.
Enjoy and Cheers.