- 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
- Boiling Time (Minutes)
- 60
- IBU
- 12.7
- 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!
View attachment The White Lion.xml
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!
View attachment The White Lion.xml
