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weizenheimer

Brewer: KOBB Email: -
Beer: weizenheimer Style: Weizen/Weissbier
Type: All grain Size: 4.5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 9 IBU
OG: 1.050 FG: 1.006
Alcohol: 5.7% v/v (4.5% w/w)
Water: Naperville tap.
Grain: 4 lb. American 2-row
3 lb. Wheat malt
1 lb. Flaked wheat
Mash: 76% efficiency
152F-60 min
The mash went on for a few hours while I was at work and ended at 140F.
Boil: 45 minutes SG 1.043 5.25 gallons
Hops: .76 oz. Tettnanger (3.2% AA, 45 min.)
Yeast: Wyeast 3068.
Log: Brewed 3/1/12.
Kegged 3/27/12.
FG appeared to be stuck at 1.014. I stirred the batch with the hydrometer to break up the yeast that had settled on top. Then, a week or so later, the FG ended up at 1.006. Since sample tasted ok, I don't think it's due to infection.
Tasting: Shooting for Franziskaner.
Sample at kegging smelled and tasted good, slightly sour much like SN kellerweiss.

Recipe posted 03/28/12.