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Old 10-19-2013, 01:23 PM   #1
doctormiah
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Default The White Lion (Bavarian Hefeweizen)

Recipe Type: Extract
Yeast: Wyeast #3068
Yeast Starter: 1.5 Liter with stirplate
Batch Size (Gallons): 5.25
Original Gravity: 1.046
Final Gravity: 1.010
IBU: 12.7
Boiling Time (Minutes): 60
Color: 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!

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File Type: xml The White Lion.xml (15.3 KB, 32 views)
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Last edited by doctormiah; 10-19-2013 at 02:05 PM. Reason: now i forgot directions...
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Old 10-21-2013, 08:49 PM   #2
AndyMac81
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I noticed no maltodextrine orcas malt;how was the mouthfeel on this one?

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Old 10-22-2013, 09:25 AM   #3
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Was probably on the lighter side, but still had a fair amount of head retention and moderate body.

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