Brew #09 German Wheat #2

April 16, 2011

Basic German style wheat #2

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Brewer: Trollby

Style: Weizen/Weissbier

Batch: 2.25 galExtract

Characteristics

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Recipe Gravity: 1.036 OG

Recipe Bitterness: 15 IBU

Recipe Color: 3° SRM

Estimated FG: 1.009

Alcohol by Volume: 3.5%

Alcohol by Weight: 2.7%

Ingredients

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MrB. Booster 0.81 lb, Sugar, Other

MrB. Witty Monk Witbier 1.21 lb, Extract, Extract

Cascade 0.25 oz, Pellet, 0 minutes

MrB. Whispering Wheat Weizenbier1.00 oz, Pellet, 5 minutes

Mr. Beer Liquid Wheat Yeast 1.00 unit, Yeast, Flocculation – low to medium; apparent attenuation 73-77% between 64-75° F

Yeast Nutrient 1.00 unit, Additive, 1 teaspoon per Gallon of beer at pitch time

Notes

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Recipe Notes:

Weihenstephan Weizen Liquid Yeast is the "Mr. Beer Liquid Wheat Yeast"

Reusing yeast cake from German Hefeweizen #1

2 quatrs filtered water and Booster heat to boil, flame out, add 4g cascade hops (commando) and HME

Pour 4 quarts cold water in fementor and 2 quarts cold water in pot to cool WORT.

Add WORT to fermentor add yeast nutrients, stir, stir, stir

OG = 1.033 @73*F

05/07/2011

Bottled with 106g Mr. Beer Booster (CO2 should be about 3.8)

Got twenty three 12oz bottles with around 40z left to taste, was awesome. Tasted better than the Goose Island 312 I drank with dinner last night

FG = 1.004 @ 68*F

ABV = 3.8%

06/03/2011

First Pour

Very clear beer more of a Kistallweizen, with nice Lacing. Beer gone and still lacing on glass (the cloudy is from the sweat on glass)