06-28-2014, 08:54 PM
Feedback Score: 0 reviews
Join Date: Jun 2009
Location: Lopez Island, WA
Liked 546 Times on 400 Posts
Likes Given: 37
Recipe Type: All Grain
Yeast: WLP 300 - Hefeweizen
Yeast Starter: 80% of a normal 1.044 OG beer
Batch Size (Gallons): 5.8
Original Gravity: 1.044
Final Gravity: 1.011
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 2 weeks
Additional Fermentation: 4.3% ABV, 66% efficiency
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Refreshing mix of maltiness, phenols, and esters.
I made this to be my main session beer for the summer. I decided to go with an Oktoberfest-ish grain bill and WLP 300 because neither LHBS had Weihenstephan. Columbus hops were chosen to try simulate wild hops. Even so, not much hop character comes across in this beer. What does come across is a refreshing mix of Munich malt, phenols, and esters.
3.5lb Light Munich
8oz Carapils (to add body to a low ABV beer)
30 minutes at 127F
60 minutes at 147F
0.4oz Columbus (14.2% AA) for 60 minutes.
Pitch at 54F.
Raise temperature 2F each day until 64F.
Side effects may include: not feeling your face when you're with me. If facial numbness continues for more than four hours, it could be a sign of a serious medical condition. Seek immediate medical help.