Weissbier Bavarian Hefeweizen (Schneider Aventinus Clone?) - Home Brew Forums
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Old 07-17-2011, 07:41 PM   #1
Ranman481
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Jun 2011
Putnam, CT
Posts: 112
Liked 16 Times on 10 Posts


Recipe Type: All Grain   
Yeast: Wyeast #3068   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.013   
Boiling Time (Minutes): 35-38   
Color: Dark   
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.



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Old 07-25-2011, 05:59 PM   #2
Ranman481
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Jun 2011
Putnam, CT
Posts: 112
Liked 16 Times on 10 Posts


This recipe is so good I can hardly believe I made it myself! I have a second batch in my primary as I write this.

 
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Old 05-11-2016, 12:15 PM   #3
Normanras
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Jan 2016
Paterson, NJ, NJ
Posts: 7


So I know a while ago... but OP - seriously that good? Thinking of brewing it and letting it condition in primary for almost a month and then bottle condition for another month. Would love to know if you've brewed it multiple times since this original post!

 
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