bigjoe
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 300
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 13
- Color
- straw
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- N/A
- Tasting Notes
- Banana and Clove well pronounced, but not over the top. Slight grainy note.
5 lbs Briess 2 row
5 lbs Briess Malted Wheat
1 oz Hallertauer 3.8 % AA
I treated my local water with 1/2 tsp citric acid.
Mash ( Brew In A Bag )
15 min at 40C
45 min at 60C
15 min at 70C
60 minute boil
1 oz Hallertauer at 60 min 3.8 % AA
2 teaspoons Irish Moss at 45 min
Fermentation Temp: 62-64 17 days (I put 14 above, but it was actually 17 days in primary)
Kegged and force carbed.
This is a simple recipe, but is very good. I love this beer style, but trying to get a fresh commercial version is hard. Reminds me of Ayinger Brau-Weisse.
5 lbs Briess Malted Wheat
1 oz Hallertauer 3.8 % AA
I treated my local water with 1/2 tsp citric acid.
Mash ( Brew In A Bag )
15 min at 40C
45 min at 60C
15 min at 70C
60 minute boil
1 oz Hallertauer at 60 min 3.8 % AA
2 teaspoons Irish Moss at 45 min
Fermentation Temp: 62-64 17 days (I put 14 above, but it was actually 17 days in primary)
Kegged and force carbed.
This is a simple recipe, but is very good. I love this beer style, but trying to get a fresh commercial version is hard. Reminds me of Ayinger Brau-Weisse.
