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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)
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