Bavarian Weizen

Brewer: Bill Erwin Email: Warfrat247@aol.com
Beer: Bavarian Weizen Style: Weizen/Weissbier
Type: Partial mash Size: 5.25 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 11 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.7% v/v (4.5% w/w)
Water: Conditioned water w/ 1t of calcium carbonate added to water prior to steeping.
Grain: 1.16 lb. German Pilsner
1.45 lb. Wheat malt
0.87 lb. German Munich
4.6 oz. Oats (raw)
Mash: 80% efficiency
Strike grain bill with 1.5 gls at 160 degrees, steep at 150 for 90 min. Sparge with 1.5 gls at 168 degrees.
Boil: 60 minutes SG 1.095 3 gallons
4.62 lb. Wheat extract
Hops: 1.12 oz. Tettnanger (4.5% AA, 60 min.)
Yeast: White Labs Hefeweizen Ale yeast #WLP300 pitched at 80 degrees.
Log: primary fermentaion 1 week, rack to secondary for 1 week, rack again for one week and bottle. Condition for two weeks.
Carbonation: 4.5 volumes Dried Malt Extract: 16.0 oz. for 4.75 gallons @ 68°F
I also added a small amount of malto dextrin for extra head retention.

Recipe posted 03/29/01.