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Old 06-30-2012, 06:35 PM   #1
Jan 2011
Buffalo, NY
Posts: 40

Recipe Type: Extract   
Yeast: Wyeast 3068   
Yeast Starter: Smack Pack   
Batch Size (Gallons): 5 Gal   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 12   
Boiling Time (Minutes): 60   
Color: 7.8   
Primary Fermentation (# of Days & Temp): 14-21   
Tasting Notes: Crisp with just a hint of sweetness.   

3 lbs Wheat DME
3.3 Wheat LME
4.0 oz Crystal 20
1.00 oz Tettnang [3.30%] (60 min) Hops 12.0 IBU
1 Pkgs Wyeast Weihenstaphaner 3068

I've brewed this twice, first time brewed at 65 second time at 62 as per Jamil's book "Brewing Classic Styles".

65 had much more up front banana. 62 was much more balanced with the clove. I think I actually preferred the 65 degree batch. Tasted more like an Ayinger which is my favorite Hefe.

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Old 09-26-2012, 10:56 PM   #2
Sep 2012
toledo, oh
Posts: 1

can you post a schedule for this recipe?

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