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Old 11-03-2009, 08:06 PM   #1
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Default All-Grain - Halloweizen

Recipe Type: All Grain
Yeast: Safale WB-06 dry wheat
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.01
IBU: 19
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): 10 @ 69 degrees
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: light, crisp & quaffable wheat beer

Grain Bill:
4.5 lbs - American 2-row
6.0 lbs - German Red Wheat

1.0 oz - Hallertua pellet hops - 60 mins
0.8 oz - Whole Corriander (craked in mortar & Pestal) - 15 mins
0.6 oz - Dried Lemon Peel - 15 mins

Single infusion mash for 90 mins @ 155
Batch sparge @ 185 to acheive desired volume

Boil for 60 mins, cool and pitch dry yeats by sprinkling on wort (do not stir)

Primary fermentation 10 days, no secondary fermentation.

I wanted this to be crisp & light. It's a little more bitter than a typical Weizen, more reminiscent of a light belgian wit. I need to let it age a bit more in the bottle, but I can tell already, this one is a real quaffer. I will post pics and a more detailed review shortly.
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