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Old 03-24-2013, 03:11 PM   #11
texwake
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Mar 2012
houston, tx
Posts: 252
Liked 30 Times on 21 Posts


OK your going to shoot me because I had to switch up a few things. Plus I forgot to write down the OG so I'm using beer smiths estimated.

Recipe Type: Partial
Yeast: Wyeast #3068XL Weihenstephan Weizen Yeast
Batch Size (Gallons): 5
Original Gravity: 1.039
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14


Recipe: Bavarian HefeWeizen 2.0
Style: Weizen/Weissbier
TYPE: Partial

Recipe Specifications
--------------------------
Boil Size: 5 gal
Batch Size (fermenter): 5.00 gal
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs 8 Oz Liquid Wheat Malt, Bel (8.0 SRM)
1 lbs Old Bavarian Malt (A blend of 50% pale malt grains and 50% Munich malt)
1 lbs Munich Malt (9.0 SRM) Grain 2 22.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 11.1 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 11.1 %
0.25 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 8.7 IBUs
1.0 pkg Wyeast #3068XL Weihenstephan Weizen Yeast
A unique top fermenting yeast which produces the spicy weizen character, rich with clove, vanilla & banana.



 
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