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Old 06-28-2014, 08:54 PM   #1
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Default Summer Dampfbier

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
IBU: 18
Boiling Time (Minutes): 90
Color: 7
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
3.5lb Pilsen
3.5lb Vienna
8oz Carapils (to add body to a low ABV beer)

30 minutes at 127F
60 minutes at 147F

90 minutes

0.4oz Columbus (14.2% AA) for 60 minutes.

Fermentation Schedule
Pitch at 54F.
Raise temperature 2F each day until 64F.

2.5 volumes
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