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
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 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.
Reason: Fermentation Correction