Weizen

Categories: None

Serves: 54 Servings

Ingredients:

14 lb Wheat malt
8 lb Munich malt
6 lb 2-row malt
90 g Hersbrucker hops (3.4%
Alpha)
10 g Calcium carbonate
Sierra Nevada yeast

Instructions:
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 degrees (1-1/2 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 1-1/2 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 1/2 inch in diameter.
Original Gravity: 1.055

Recipe By : Darryl Richman

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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