German Weissen Drei

Brewer:	Jay Pemberton		Email:	drjay@sky.net
Beer:	German Weissen Drei		Style:	Weizen/Weissbier
Type:	All grain		Size:	5.6 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	16 IBU
OG:	1.050		FG:	1.012
Alcohol:	4.9% v/v (3.8% w/w)
Water:	1 tsp gypsum to mash water
Grain:	4 lb. 8 oz. German Pilsner 6 lb. Wheat malt 8 oz. Dextrine malt (Cara-Pils)
Mash:	67% efficiency
	Mash in 2 gallon water temp. 140 F. Hold temp 126 F for 30 min. Add 1.5 gal water boiling temp. 150 F. for 30 min. Raise temp. to 158F for 30 min. Mash out 170 F 15 min.
Boil:	60 minutes	SG 1.040	7 gallons
	1 oz hallertau hops at 60 min. boil. Add .75 oz hallertau hops at 45 min. boil. Add 1 tsp gypsum at 20 min. boil. Add .75 oz hallertau hops at finsh.
Hops:	1 oz. Hallertauer Hersbrucker (3.2% AA, 60 min.) .75 oz. Hallertauer Hersbrucker (3.2% AA, 45 min.) .75 oz. Hallertauer Hersbrucker (aroma)
Yeast:	Wyeast 3333 used with a 1 liter starter
Log:	fermintation temp. 66 F. Primary fermintation 6 days. Secondary fermintation 10 days.
Carbonation:	Primer used was corn sugar 4/5 cup.

Recipe posted 09/04/98.