nyer
Well-Known Member
I bought the ingredients to Edwort's Bavarian Wheat and his Pale ale. I'm hoping to do the pale ale first but I'm still waiting around for the yeast that was back ordered. Sunday morning is the only time I have to try my first AG. If I don't get the yeast in time I need to do the wheat. I could really use some instruction on what to do at what temps, what water amounts, etc. just like the pale ale recipe has. I have a keggle and 5 gal. watercooler with stainless braid and I will be batch sparging. I would really appreciate some help,the recipe is below.
Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
Boiling Time (Minutes): 60
IBU: 10-13
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
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Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
Boiling Time (Minutes): 60
IBU: 10-13
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
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