recipes

The Claypool Nano-Brewery

Batch 95 - Weizenbier

Ingredients (2.5 gallons)

3.3 lbs. Munton & Fison Wheat Malt Extract
1 oz. Hallertau Hops Pellets (3.1A) boiling
0.25 oz. Hallertau Hops Pellets (3.1A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #3056 Bavarian Wheat liquid yeast
3 gallons Filtered tap water

Estimated HBU's - 3.1 (1.24 per gallon)

O.G.: 1.051
F.G.: 1.009

Add extracts and boiling hops to 3 gallons filtered tap water at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add finishing hops at 30 minutes.
At 45 minutes remove from heat.
At 45 minutes cool and add to fermenter.
Pitched yeast at 74 degrees.

Brew Date: 4/28/96
Fermented 7 days

Bottle Date: 5/5/96