 |
 |
 |
 |
 |
 |
Bavarian Weizen
My first attempt at a wheat beer, purposely formulated with a relatively low gravity and bitterness to let the yeast flavors predominate.
| Brewer: | Paul Gallagher | Email: | pgg3a@alumni.virginia.edu | |||||
| Beer: | Bavarian Weizen | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 2.5 gallons | |||||
| Color: |
|
Bitterness: | 10 IBU | |||||
| OG: | 1.042 | FG: | 1.010 | |||||
| Alcohol: | 4.1% v/v (3.2% w/w) | |||||||
| Grain: | 8 oz. German Pilsner 2 lb. 8 oz. Wheat malt 8 oz. Dextrine malt (Cara-Pils) |
|||||||
| Mash: | 80% efficiency | |||||||
| Boil: | 60 minutes | SG 1.035 | 3 gallons | |||||
| Hops: | .3 oz. Hallertauer Hersbrucker (4.3% AA, 60 min.) | |||||||
| Yeast: | Wyeast 3068 Weihenstephan Weizen yeast | |||||||
| Log: | Fermented at 68 degrees. | |||||||
Recipe posted 06/22/03.