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Belgian Weizen/Apricot Wheat
A great wheat and apricot wheat recipe
| Brewer: | Scott Holub | Email: | - | |||||
| Beer: | Belgian Weizen/Apricot Wheat | Style: | Weizen/Weissbier | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.047 | FG: | 1.013 | |||||
| Alcohol: | 4.4% v/v (3.5% w/w) | |||||||
| Water: | Charcoal filtered water | |||||||
| Grain: | 1 lb. Muntons 2-row 1/2 lb. American 6-row 1/2 lb. American crystal 10L 1/2 lb. Carawheat 30L 1/4 lb. Dextrine malt (Cara-Pils) 1/2 lb. Flaked wheat 1/4 lb. American crystal 20L |
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| Mash: | 60% efficiency | |||||||
| 2 gallons of water bring to 120°F-124°F for 30 minutes (protien rest) then up to 148°F-155°F for 20 minutes (saccarification)to pass iodine test then up to 170°F for 10 minutes Sprage with a gallon of 170°F water |
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| Boil: | 60 minutes | SG 1.068 | 3.5 gallons | |||||
| 4 lb. Wheat extract (IREKS) 2/5 lb. Corn sugar (for bottling) |
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| Hops: | 1 oz. Hallertauer (4.25% AA, 45 min.) 1/4 oz. Hallertauer (4.25% AA, 5 min.) |
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| Yeast: | Wyeast 3942 - Belgian wheat (one year old) in a 3 c starter (12 hr) | |||||||
| Log: | 5 day primary room temp, 9 day secondary room temp. 10 bottles without apricot flavor Then add 4 oz of apricot flavor to the remainder the wort and bottled the rest |
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| Carbonation: | Bottled with 3/4 c corn sugar | |||||||
| Tasting: | Not well carbonated after 2 weeks. At four weeks - good carbonation and tastes great | |||||||
Recipe posted 10/30/00.
