C!T ROM 3/ct-rom iiib.zip/ct-rom iiib/WINDOWS/DIVERSEN/CBOOK110/WEIZEN.REC

Text File | 1993-09-21 | 1KB | 35 lines

.TYPE
L
.TITLE
WEIZEN
.SHORTDESC
Wheat, Steam and Rauchbier
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 grabbed a bit and flocs
were huge -- as much as 1/2 inch in diameter.
.INGREDIENTS
14 pounds{IG}wheat malt
8 pounds{IG}Munich malt
6 pounds{IG}2-row malt
90 grams{IG}Hersbrucker hops (3.4% alpha)
10 grams{IG}calcium carbonate
{IG}Sierra Nevada yeast
.PROCEDURE
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 1-1/4 gallons water per pound of grain with rests at 120 deg. (1-1/2 hours),
135 deg. for 45 minutes, 148 deg. for 30 minutes, and 156 deg. until converted.
172 deg. 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 1-1/2 hours to sparge. We
cut it off at a gravity of 1.015 because we weren't getting sweetness, just grainy
notes.
.NOTES
Method: \IT{Full mash (decoction)}
Original Gravity: \IT{1.055}
Final Gravity: \IT{n/a}
Primary Ferment: \IT{n/a}
Secondary Ferment: \IT{n/a}
.CONTRIBUTOR
Darryl Richman
\IT{[e-mail]}