Recipe Type: All Grain Yeast: Weihenstephan Weizen (Wyeast 3068) Yeast Starter: 2L Batch Size (Gallons): 10 Original Gravity: 1.059 Final Gravity: 1.012 IBU: 19.5 Boiling Time (Minutes): 60 Color: 17.6 Primary Fermentation (# of Days & Temp): 21 days @ 65F Tasting Notes: Very nice beer. Banana and clove go nice with the spiciness of the Rye.
11 lbs 8.0 oz Rye Malt (3.0 SRM) 50.00 %
5 lbs Munich Malt (10.0 SRM) 21.74 %
4 lbs Pilsner (2 Row) Ger (2.0 SRM) 17.39 %
2 lbs Caramunich Malt (56.0 SRM) 8.70 %
8.0 oz Carafa I -Dehusked (320.0 SRM) 2.17 %
1.50 oz Hallertauer [2.60 %] (60 min) 7.9 IBU
0.50 oz Perle [9.40 %] (60 min) Hops 9.5 IBU
1.00 oz Tettnang [4.00 %] (15 min)
Mash: 122F/20Min, 152F/60Min
__________________ Mead Lane Brewing The liver is evil and must be punished
I wasn't sure what conditioning was - looked it up and definitely not an option since I crush at my LHBS. Is the conditioning more to make sure you have enough porosity in your grain bed to help with the lauter? I figure I'll just dump in a pound or two of rice hulls if that's the case.