recipes

The Claypool Nano-Brewery

Batch 20 - Weizenbier

Ingredients (2.5 gallons)

3.3 lbs. Northwestern Weizen Malt Extract
0.67 oz. Hallertau (4.5A) boiling
0.67 oz. Hallertau (4.5A) finishing
1 pkg. Wyeast #3056 German Wheat liquid yeast
1 tsp Irish Moss
1.5 gallons Filtered tap water
1 gallons Distilled water

Estimated HBU's - 3.0 (1.2 per gallon)

O.G.: 1.044
F.G.: 1.011

Add extracts and boiling hops to 1.5 gallons filtered tap water at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add finishing hops at 30 minutes.
At 45 minutes cool and add to 1 gallon chilled distilled water in fermenter.
Pitched yeast at 69 degrees.

Brew Date: 02/26/94

Fermented 09 days

Bottle Date: 03/06/94