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Old 07-30-2009, 10:10 PM   #1
bigjoe's Avatar
Feb 2009
Blue Springs, MO
Posts: 258
Liked 3 Times on 3 Posts

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   
IBU: 13   
Boiling Time (Minutes): 60   
Color: straw   
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

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