Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,003
- Recipe Type
- All Grain
- Yeast
- Wyeast - Bavarian Wheat 3056
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.043
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 11.9
- Color
- 2.83
- Primary Fermentation (# of Days & Temp)
- 14 days / 70F
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- No
- Tasting Notes
- Medium-light in body with mild clove and mild banana flavor.
Title: Don't Hassle the Hefe
Brew Method: All Grain
Style Name: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.033
Efficiency: 79% (brew house)
STATS:
Original Gravity: 1.043
Final Gravity: 1.010
ABV (standard): 4.33%
IBU (tinseth): 11.9
SRM (morey): 2.83
FERMENTABLES:
5 lb - German - Pilsner (61.5%)
3 lb - German - Wheat Malt (36.9%)
2 oz - Rice Hulls (1.5%)
HOPS:
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5.9, Use: Boil for 60 min, IBU: 11.9
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 2.75 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 5.5 gal
Starting Mash Thickness: 1.4 qt/lb
YEAST:
Wyeast - Bavarian Wheat 3056
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 64 - 74 F
Fermentation Temp: 70 F
NOTES:
Due to the temperature this beer fermented at, I get a nice dose of both clove and banana in the aroma and flavor. It has some slight vanilla notes, too. Perfect beer for summer.
