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WEIZENHEIMER
| Brewer: | prunemeister | Email: | brunner5@avenew.com | |||||
| Beer: | WEIZENHEIMER | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 13 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.058 | FG: | 1.012 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | FILTERED CHICAGO TAP WATER | |||||||
| Grain: | 12 lb. American 2-row 13 lb. Wheat malt |
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| Mash: | 80% efficiency | |||||||
| 122 DEGREES FOR 30 MINUTES WITH 4.75 GALLONS WATER ADDED 1.5 GALLONS BOILING WATER TO MASH, INCREASED TEMP= 137 DEGREES HELD 15 MINUTES. INCREASED TEMP TO 150 DEGREES FOR 2 HOURS INCREASED TEMP TO 170 DEGREES FOR 10 MINUTES SPARGED 1 HOUR 15 MINUTES |
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| Boil: | 90 minutes | SG 1.044 | 17 gallons | |||||
| IRISH MOSS LAST 15 MINUTES OF BOIL | ||||||||
| Hops: | 2.25 oz. Cascade (6% AA, 60 min.) | |||||||
| Yeast: | 3056 BAVARIAN WHEAT IN STARTER CONSISTING OF 1000 ML STARTER WITH 1 CUP OF DME AND 1/8 TEASPOON YEAST ENERGIZER. |
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| Log: | BREW DATE: 2/28/97 FERMENTATION TEMP.: 62 DEGREES PRIMARY: 10 DAYS SECONDARY: 14 DAYS |
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| Carbonation: | 4.2 volumes | Keg: 48.9 psi @ 62°F | ||||||
| FORCE CARBONATION | ||||||||
Recipe posted 03/02/99.