Osternweiss Bavarian Hefeweizen
German Pilsner Malt: 5 lb 8oz
German Wheat Malt: 5 lb 8oz
1.25 oz German Hallertauer Hersbrucker (AA 4.1%) 60 min
.25 oz German Hallertauer Hersbrucker (AA 4.1%) 15 min
.50 oz German Hallertauer Hersbrucker (AA 4.1%) 5 min
Single infusion mash at 151 F for 60 minutes mash out at 170 F
I also used about .5 lb of rice hulls (presoaked) during the lauter to inhibit a stuck sparge (probably not even necessary with a 50/50 mix I was using in the grain bill, but as it was the first attempt, better safe than sorry)
I just bottled this today and it already tasted great even before carbonation. I am looking forward to the end product.
If it's going into the recipe database, it needs to be a tried and true recipe that you've brewed enough to base your credibility on. Sorry man, but if it's just being bottled, you should probably wait a few weeks until it's finished then come back with some proper tasting notes.
Sorry about posting too soon. I will make sure not to do this in the future.
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