Wyeast #3068 Yeast Starter:
1.5 Liter with stirplate Batch Size (Gallons):
5.25 Original Gravity:
1.046 Final Gravity:
12.7 Boiling Time (Minutes):
4.3 Primary Fermentation (# of Days & Temp):
10 days 64F to 68F Tasting Notes:
Very slight bready flavor with a great balance of clove and banana esters at end.
4oz Munich (for color steep)
8oz Wheat DME
6# Wheat LME
0.5oz Hallertauer (4.8%) @ 60
0.5oz Hallertauer (4.8%) @ 30
Pitched 1.5L starter of #3068 and fermented for 10 days with gradual increase in temp per above, then kegged and carbed up to 2.6vols
This is an extract version of a Bavarian Hefeweizen that I was pleased with. Simple recipe. Fermentation could have remained a little cooler. I cold crashed but it wasn't necessary. This batch went into the keg but I think next time they will be bottled. Try and and let me know what you think!