HOOTER
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Danstar Munich
- Yeast Starter
- Rehydrate
- Batch Size (Gallons)
- 5 gal
- Original Gravity
- 1.045
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 14
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 10 days @ 68f
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- A quick and easy Hefeweizen. Serve with a lemon wedge on a hot summer day.
5 lbs. Briess Bavarian wheat DME
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy