7 December 2013

Weizenbier

63% Efficiency
OG: 1.049
FG: 1.010
ABV: 5.1%
est. IBU: 14
est. SRM: 5.2
Mash Temp: 67 C (152.6 F)

MALT
3.4 Kg (7 lbs, 8 oz) – Wheat Malt
1.4 Kg (3 lbs, 1 oz) – Pilsner Malt
500 g 1 lbs, 6 oz) – Munich Malt

HOPS
42 g (1.5 oz) – Hallertauer (2%) – 60 mins

YEAST
Wyeast 3068 – Weihenstephan Weizen
No starter, but a fresh batch of yeast.

FERMENTATION
2 Weeks @ 17.5 C (63.5 F)

NOTES
Wild fermentation neededing a blow off, and still it made a bit of a mess. The majority of the fermentation was done in just a couple of days.