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Old 04-12-2009, 11:28 PM   #1
tborgman
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Default All-Grain - Osternweiss Bavarian Hefeweizen

Recipe Type: All Grain
Yeast: wyeast 3068- weihenstephen weizen
Batch Size (Gallons): 5 gallons
Original Gravity: 1.048
Final Gravity: 1.008
IBU: 19 IBU
Boiling Time (Minutes): 60 min
Color: 3.1 SRM
Primary Fermentation (# of Days & Temp): 14days at 68 F
Tasting Notes: Classic tasting hefeweizen with a balanced banana and clove flavor

Grain Bill:

German Pilsner Malt: 5 lb 8oz
German Wheat Malt: 5 lb 8oz

Hops:

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.
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Old 04-12-2009, 11:34 PM   #2
llazy_llama
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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.

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 04-13-2009, 03:25 AM   #3
tborgman
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Sorry about posting too soon. I will make sure not to do this in the future.

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