07-17-2011, 07:41 PM
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Join Date: Jun 2011
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All-Grain - Bavarian Hefeweizen (Schneider Aventinus Clone?)
Recipe Type: All Grain
Yeast: Wyeast #3068
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.013
Boiling Time (Minutes): 35-38
Primary Fermentation (# of Days & Temp): 7 / 70
Secondary Fermentation (# of Days & Temp): 10-12 / 70
Tasting Notes: Even after only 1 week bottled, sample had noticable banana/clove characteristics
Malt Base: 6.6 lbs. Bavarian Wheat Liquid Malt Extract
Specialty Grains (crushed): 16 oz. Wheat Grain, 2 oz. Chocolate Wheat, 2 oz. Caramel Wheat
Sugar: 1 lb. Dark Candy Syrup
Hops: 1 oz. Perel (bittering) 1 oz. Hersbrucker (aroma)
*Place grains in muslin bag. Place in 1-2 gallons of cold water, slowly bring to approx. 160 deg. and hold temp for 10 mins. Discard grains.
*Add cans of malt extract and sugar syrup and stir well to disolve.
Bring to a boil, add bittering hops and continue to boil for 30 min.
Add aroma hops and boil 5-8 min.
*Pour wort into fermentation vessel containing enough water to total 5 gal.
Pitch yeast once temp. has cooled to 70-75 deg.
I transfered to my carboy after 7 days. After 10 days the gravity reading was down to 1.013. 2 days later, gravity still holding. Bottled.