Memorial Weekend Weizen (partial mash)
liquor:
4 gal. pre-boiled tap water with 1tsp. Gypsum and 3/4 tsp kosher salt, pH
adjusted to 7.2 & pre-chilled Publix Spring water, pH adjusted to 7.2
Grain:
2 lb. pale malt
2.75 lb. wheat malt
0.5 lb. rice hulls (to avoid stuck mash with all that wheat)
mash-in with 7qts. liquor, strike 151 F. Run-off and sparge after 1.5 hrs.
add 3 lb. Munton's Wheat DME
boil
add:
1.75 HBU Hallertau pellets (0.4 oz. @ 4.4% alpha) at boil
1.75 HBU Hallertau pellets (0.4 oz. @ 4.4% alpha) at 45 min.
½ tsp. Irish Moss at 75 min.
0.2 oz. Hallertau pellets (4.4% alpha) at 80 min.
knockout at 90 min.
swirl, settle and partially cool for 20 min.
rack into 2+ gal chilled liquor, for final vol. about 5.3 gal in primary
pitch Wyeast #3068 (Weihestephan Wheat) pitchable tube
ferment @ 70 F
rack to secondary after 8 days, continue fermentation/conditioning at 70 F
keg and force carbonate after 3 weeks in secondary.
Page maintained by Scott Graham. Last updated July 4, 2002.