Bavarian Hefeweizen
Specifics
General Information
Method: Extract
Comments

Nice banana ester nose with a touch of breadiness in the flavor.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds Wheat Dry Extract 14.3% of grist
12.00 pounds Wheat Liquid Extract 85.7% of grist
14.00 pounds Total Extract Weight 100% of grist
Reference
Hops
2.00 ounces
Tettnang
3.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil
7.8 AAUs
2.00 ounces Total Hop Weight 7.8 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Munich Wheat
Manufacturer: Danstar
Type: Wheat
Flocculation: Low
Attenuation: 72%
Temperature Range: 55–66°F
Amount: 35 gr
Equipment Profile

Brew Pot (19 Gal) Extract

Batch Size: 10.25 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Water Profile

Parry Spring, Dousman, WI

Calicum: 81 ppm
Bicarbonate: 348 ppm
Sulfate: 24 ppm
Chloride: 42 ppm
Sodium: 12 ppm
Magnesium: 43 ppm
PH: 7.7%
Notes:

http://www.findaspring.com/locations/usa/parry-spring-dousman-wi/

Special Procedures

Cask - primed with 2/3 cup of priming sugar and 1 cup of water.  Sealed up cask and let it carbonate at 78F degrees.

Keg - forced carbonation.

Fermentation
Primary: 28 days @ 68° F
Age: 14 days @ 78° F
Tasting Reviews
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Bottle Label
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