recipes

The Claypool Nano-Brewery

Batch 108 - Weizenbier

Ingredients (2.5 gallons)

3 lbs. Breiss Wheat Malt Extract
1 oz. Hallertau Hops Pellets (3.1A) boiling
0.25 oz. Hallertau Hops Pellets (3.1A) finishing
1 pkg. Wyeast #3056 Bavarian Wheat liquid yeast
3 gallons Filtered tap water

Estimated HBU's - 3.1 (1.24 per gallon)

O.G.: 1.055
F.G.: 1.017

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 61 degrees.

Brew Date: 04/06/97
Fermented 09 days

Bottle Date: 04/15/97