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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Mon Mar 07, 2005 5:02 am Post subject: Bavarian Weiss |
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Bavarian Weiss
Ingredients:
2 3.3 pound cans, M&F wheat malt extract
1--1/2 ounces, Hallertauer hops (boiling)
1/2 ounce, Hallertauer hops (Finishing)
1/4 teaspoon, Irish moss
3/4 cup, dry malt extract for bottling (turned out to be too little)
Wyeast Bavarian wheat liquid yeast
Procedure:
I brewed according to the standard procedures one finds in TCJoHB for an extract brew adding the Irish Moss in the last 10 minutes of boil. 1/2 gallons of cold tap water, aerating vigorously. This produced 7 gallons of wort with a S.G.=1.065 (I get great extract efficiency from my extracts!).
Rack to two carboys with about another 1--1/2 gallon water (total yield to 10 gallons). Pitch yeast at about 75. ature of 153/5 degrees F. Wyeast #3056 Bavarian wheat yeast 3/4 cup, corn sugar to prime
Specifics:
O.G.: 1.038
F.G.: 1.010
Primary Ferment: 4 days
Secondary Ferment: 7 days |
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