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Amber-weizen

an experiment that turned out to be one of the best beers i have brewed so far.

Brewer: James Ivey Email: -
Beer: Amber-weizen Style: -
Type: All grain Size: 5 gallons
Color:
31 HCU (~16 SRM)
Bitterness: 60 IBU
OG: 1.069 FG: 1.010
Alcohol: 7.6% v/v (6.0% w/w)
Grain: 7 lb. British pale
1.5 lb. Wheat malt
1 lb. Belgian biscuit
1 lb. American crystal 10L
1 lb. American crystal 40L
1 lb. American crystal 60L
Mash: 75% efficiency
protein rest@ 120 for 30 minutes
raise to 155>145 for 2 hours
mash out @ 175 for 8 minutes
Boil: 90 minutes SG 1.046 7.5 gallons
1/4 tsp.Irish moss
Hops: 1 oz. Perle (8% AA, 60 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
.5 oz. Willamette (5% AA, 30 min.)
.5 oz. Liberty (4% AA, 15 min.)
.5 oz. Willamette (5% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: White labs Hefe-weizen yeast
Log: primary 1 week
secondary 2 weeks(in fridge for last week)
kegged
Carbonation: force carbonated @ 30 psi for 2 days

Recipe posted 10/19/97.