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Old 07-17-2011, 08:41 PM   #1
Ranman481
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Default All-Grain - Bavarian Hefeweizen (Schneider Aventinus Clone?)

Recipe Type: All Grain
Yeast: Wyeast #3068
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.013
Boiling Time (Minutes): 35-38
Color: Dark
Primary Fermentation (# of Days & Temp): 7 / 70
Secondary Fermentation (# of Days & Temp): 10-12 / 70
Tasting Notes: Even after only 1 week bottled, sample had noticable banana/clove characteristics

Malt Base: 6.6 lbs. Bavarian Wheat Liquid Malt Extract
Specialty Grains (crushed): 16 oz. Wheat Grain, 2 oz. Chocolate Wheat, 2 oz. Caramel Wheat
Sugar: 1 lb. Dark Candy Syrup
Hops: 1 oz. Perel (bittering) 1 oz. Hersbrucker (aroma)

*Place grains in muslin bag. Place in 1-2 gallons of cold water, slowly bring to approx. 160 deg. and hold temp for 10 mins. Discard grains.

*Add cans of malt extract and sugar syrup and stir well to disolve.
Bring to a boil, add bittering hops and continue to boil for 30 min.
Add aroma hops and boil 5-8 min.

*Pour wort into fermentation vessel containing enough water to total 5 gal.
Pitch yeast once temp. has cooled to 70-75 deg.

I transfered to my carboy after 7 days. After 10 days the gravity reading was down to 1.013. 2 days later, gravity still holding. Bottled.
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Old 07-25-2011, 06:59 PM   #2
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This recipe is so good I can hardly believe I made it myself! I have a second batch in my primary as I write this.

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