recipes

The Claypool Nano-Brewery

Batch 60 - Wonder Weizenbier

Ingredients (5 gallons)

4 lbs. Alexander’s Wheat Malt Extract
3 lbs. Pale Wheat Malt
2 lbs. Klages Malt
2 oz. Hallertau (3.3A) boiling
0.5 oz. Hallertau (3.3A) finishing
1 pkg. Wyeast #3068 Weihenstephan Wheat liquid yeast
1 tsp Irish Moss
3 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 6 (1.2 per gallon)

O.G.: 1.045
F.G.: 1.010

Grain mix to 5 quarts filtered tap water at 130 degrees F.
Hold at 122 degrees F for 30 minutes.
Add 2 1/2 quarts boiling water.
Keep at around 155 degrees F for 60 minutes.
Mash out at 168 degrees F for 5 minutes.
Strain grains and sparge with 6 quarts 165 degrees F filtered tap water and add to boiling pot.
Add extracts, boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 45 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 76 degrees.

Brew Date: 01/28/95

Racked to secondary on 02/02/95

Fermented 07 days

Bottle Date: 02/04/95