11 January 2014

Weizenbier

62% Efficiency
OG: 1.049
FG: 1.011
ABV: 5%
est. IBU: 14
est. SRM: 7.2
Mash Temp: 68 C (154 F)

MALT
2.8 Kg (6 lbs, 3 oz) – Wheat Malt
2 Kg (4 lbs, 6.6 oz) – Pilsner Malt
500 g (1 lbs, 6 oz) – Munich Malt
115 g (4 oz) – Caramunich Malt

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

YEAST
Wyeast 3068 – Weihenstephan Weizen
Small starter on the stir plate

FERMENTATION
2 Weeks @ 17.5 C (63.5 F)

NOTES
Very active fermentation. Used a bucket feather than the carboy and still had blow off up through the airlock.