Weissbier Osternweiss Bavarian Hefeweizen - Home Brew Forums
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Old 04-12-2009, 11:28 PM   #1
tborgman
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Jan 2009
Denver, CO
Posts: 12
Liked 2 Times on 2 Posts


Recipe Type: All Grain   
Yeast: wyeast 3068- weihenstephen weizen   
Batch Size (Gallons): 5 gallons   
Original Gravity: 1.048   
Final Gravity: 1.008   
IBU: 19 IBU   
Boiling Time (Minutes): 60 min   
Color: 3.1 SRM   
Primary Fermentation (# of Days & Temp): 14days at 68 F   
Tasting Notes: Classic tasting hefeweizen with a balanced banana and clove flavor   

Grain Bill:

German Pilsner Malt: 5 lb 8oz
German Wheat Malt: 5 lb 8oz

Hops:

1.25 oz German Hallertauer Hersbrucker (AA 4.1%) 60 min
.25 oz German Hallertauer Hersbrucker (AA 4.1%) 15 min
.50 oz German Hallertauer Hersbrucker (AA 4.1%) 5 min

Single infusion mash at 151 F for 60 minutes mash out at 170 F

I also used about .5 lb of rice hulls (presoaked) during the lauter to inhibit a stuck sparge (probably not even necessary with a 50/50 mix I was using in the grain bill, but as it was the first attempt, better safe than sorry)


I just bottled this today and it already tasted great even before carbonation. I am looking forward to the end product.



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Old 04-12-2009, 11:34 PM   #2
llazy_llama
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Jan 2009
Rapid City, South Dakota
Posts: 2,839
Liked 90 Times on 28 Posts


If it's going into the recipe database, it needs to be a tried and true recipe that you've brewed enough to base your credibility on. Sorry man, but if it's just being bottled, you should probably wait a few weeks until it's finished then come back with some proper tasting notes.

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Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
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Old 04-13-2009, 03:25 AM   #3
tborgman
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Jan 2009
Denver, CO
Posts: 12
Liked 2 Times on 2 Posts


Sorry about posting too soon. I will make sure not to do this in the future.

 
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