Source: Russell Sherry
Recipe added: 03/06/97
With the right yeast this beer is a spitting image of many South German Weissbiers. It is one beer that everyone likes, including those who hate beer. Be sure to stir a bit of yeast up when bottling to make conditioning fast, and remember the carbonation should be half again as much as normal beers.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.010
Time in Boil: 90 minutes
Primary Fermentation: 7 days at 66
Secondary Fermentation: 8 days at 50
Additional Fermentation: Bottle condition 1 week in high sixties
- 5 lbs. Malted Wheat
- 3 lbs. 2-Row Malt
- 1/2 lb. Lt. German Crystal 10L
- 3/4 oz. Hallertau 90 minutes
- 3/4 oz. Hallertau 30 minutes
- Weihenstephan yeast (1 qt starter)
- 1 cup dextrin for priming
Dough-in 7 qts at 60 F, after ten minutes Mash-in 4 qts boilking liquor to stabilize at 106 F, after ten minutes apply heat over 10 minutes to 122 F. Wait ten minutes before taking the thickest 40% of the mash and and heating it over ten minutes to 158 F, rest ten minutes and bring to a boil over fifteen minutes. Boil first decoction for fifteen minutes and add back to main mash over 5 minutes. Stabilize at 148 F for 10 minutes, before taking the second decoction of 33% thick stuff. Heat to boil over 15 min, and hold for 10. Add back to main mash stabilizing at 158 F for 15 min. Heat to 170, stir five minutes and transfer to lauter tun. Sparge with five gallons at 180 F for two two three hours. Boil for 90 minutes, chill and pitch.
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