Weissbier The White Lion (Bavarian Hefeweizen) - Home Brew Forums

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Old 10-19-2013, 01:23 PM   #1
doctormiah
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Sep 2012
Amsterdam, NY
Posts: 101
Liked 9 Times on 5 Posts


Recipe Type: Extract   
Yeast: Wyeast #3068   
Yeast Starter: 1.5 Liter with stirplate   
Batch Size (Gallons): 5.25   
Original Gravity: 1.046   
Final Gravity: 1.010   
IBU: 12.7   
Boiling Time (Minutes): 60   
Color: 4.3   
Primary Fermentation (# of Days & Temp): 10 days 64F to 68F   
Tasting Notes: Very slight bready flavor with a great balance of clove and banana esters at end.   

4oz Munich (for color steep)
8oz Wheat DME
6# Wheat LME

0.5oz Hallertauer (4.8%) @ 60
0.5oz Hallertauer (4.8%) @ 30

Pitched 1.5L starter of #3068 and fermented for 10 days with gradual increase in temp per above, then kegged and carbed up to 2.6vols

This is an extract version of a Bavarian Hefeweizen that I was pleased with. Simple recipe. Fermentation could have remained a little cooler. I cold crashed but it wasn't necessary. This batch went into the keg but I think next time they will be bottled. Try and and let me know what you think!
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Reason: now i forgot directions...

 
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Old 10-21-2013, 08:49 PM   #2
AndyMac81
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Feb 2013
Posts: 60

I noticed no maltodextrine orcas malt;how was the mouthfeel on this one?

 
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Old 10-22-2013, 09:25 AM   #3
doctormiah
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Was probably on the lighter side, but still had a fair amount of head retention and moderate body.

 
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