All Grain Yeast:
WLP 300 Yeast Starter:
Yes Additional Yeast or Yeast Starter:
N/A Batch Size (Gallons):
5 Original Gravity:
1.056 Final Gravity:
13 Boiling Time (Minutes):
straw Primary Fermentation (# of Days & Temp):
14 Additional Fermentation:
N/A Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
Banana and Clove well pronounced, but not over the top. Slight grainy note.
5 lbs Briess 2 row
5 lbs Briess Malted Wheat
1 oz Hallertauer 3.8 % AA
I treated my local water with 1/2 tsp citric acid.
Mash ( Brew In A Bag )
15 min at 40C
45 min at 60C
15 min at 70C
60 minute boil
1 oz Hallertauer at 60 min 3.8 % AA
2 teaspoons Irish Moss at 45 min
Fermentation Temp: 62-64 17 days (I put 14 above, but it was actually 17 days in primary)
Kegged and force carbed.
This is a simple recipe, but is very good. I love this beer style, but trying to get a fresh commercial version is hard. Reminds me of Ayinger Brau-Weisse.