Weizen

Yield: 54 Servings

Measure Ingredient
14 pounds Wheat malt
8 pounds Munich malt
6 pounds 2-row malt
90 grams Hersbrucker hops (3.4%
\N \N Alpha)
10 grams Calcium carbonate
\N \N Sierra Nevada yeast

This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-¼ gallons water per pound of grain with rests at 120 degrees (1-½ hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-½ hours to sparge. We cut it off at a gravity of 1.015 because we weren't getting sweet- ness, just grainy notes. The hot break in the boil was the most unbelievable thing I've ever seen. It looked like egg drop soup. We took out a sight glass and grab- bed a bit and the flocks were huge---as much as ½ inch in diameter.

Original Gravity: 1.055

Recipe By : Darryl Richman

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