EXTRACT GERMAN WHEAT
  • LothosLothos
    Posts: 2,146
    German Wheat
    16-E Belgian Specialty Ale
    Author: Chris

    Size: 5.0 gal
    Efficiency: 81.0%
    Attenuation: 76.4%
    Calories: 311.29 kcal per 16.0 fl oz

    Original Gravity: 1.070 (1.026 - 1.120)
    Terminal Gravity: 1.017 (0.995 - 1.035)
    Color: 11.25 (1.0 - 50.0)
    Alcohol: 7.04% (2.5% - 14.5%)
    Bitterness: 19.1 (0.0 - 100.0)

    Ingredients:
    1.0 lb (11.1%) English 2-row Munich - added during mash
    1.5 lb (16.7%) Midwest Wheat Malt - added during mash

    0.5 lb (5.6%) White Wheat Malt - added during mash

    6.0 lb (66.7%) Dry Wheat - added during boil

    .5 oz (25.0%) Hallertau Tradition (3.6%) - added during boil, boiled 60. m

    1.0 oz (50.0%) Hallertau Tradition (3.6%) - added during boil, boiled 30 m

    .5 oz (25.0%) Hallertau Tradition (3.6%) - added during boil, boiled 10 m

    1.0 tsp Irish Moss - added during boil, boiled 10.0 m

    1.0 ea White Labs WLP300 Hefewizen Ale


    Ain't that a Bitch
  • BenvarineBenvarine
    Posts: 1,606
    Brewed this before? Or first time? I am looking for good Oktoberfest beers for a party, and am brewing first test batches now anticipating a rebrew closer to game time.
  • C_BC_B
    Posts: 79,409
    So you mashed 2 lbs of grain then added 6lbs of DME? What's the point? Seems like just use all grain if you're going to spend the time, unless you are just cleaning out the brew closet. I like the hop schedule though, I might try something like that on my next wheat.
    "On it. I hate software." ~Cpt Snarklepants