Dark wheat beer with a creamy head and clean finish.
Notes for next time:
Tedd pretty much brewed this one on his own. I was there to guide him and for moral support - not to mention a drinking buddy.
Racked to primary and pitched the yeast (June 3, 2007).
Note for brewing all-grain weizens: fermentation is vigorous with WLP300. Wow! I’ve never seen mid-gravity beer nearly blow the airlock off like this one did. So, I switched to a blowoff tube. There’s still a LOT of kareusen, at least eight (!) inches worth. So much so that there’s a strem of debris coming through the tube and into the water (June 4, 2007).
Racked to secondary (June 10, 2007). Racked to keg and set in the basement to condition. Banana nose is evident and, I must say, very pleasant. Ready just in time for the big birthday bash (June 18, 2007).
|3.00 pounds||German Light Munich Malt||26.7%|
|5.00 pounds||German Wheat Malt Light||44.4%|
|2.00 pounds||British Maris Otter Pale Malt||17.8%|
|0.50 pounds||German Carafa I||4.4%|
|0.75 pounds||Flaked Wheat||6.7%|
|11.25 pounds||Total Grain Weight||100%|
|0.75 ounces||Hallertauer Mittlefruh||60 min||4.5%|
|0.25 ounces||Hallertauer Mittlefruh||3 min||4.5%|
|1.00 ounces||Total Hop Weight|
|Hefeweizen Ale (WLP300)||White Labs||Liquid||35 ml.|
|Step 1||Rest for 30 minutes.||135° F||30 min.|
|Step 2||Add boiling water to tun, bring temp to 155°.||155° F||45 min.|
|Sparge||First batch sparge with 2 gallons of water.||170° F||20 min.|
|Sparge||Second batch sparge with 1.75 gallons of water.||170° F||20 min.|
|Str Water Amt:||3.7|
|Str Water Temp:|
|Sp Water Amt:||6.4|
|Sp Water Temp:|