recipe: "German Hefewizen - Experimental"

details

derivations

ingredients

grain
amount
gravity
 
 Pale Malt (2-row)
6 lb  (50.0%)
1037 - 1038
 
 Wheat Malt
3.75 lb  (31.2%)
1038 - 1038
 
 Cara-Pils Dextrin
2.25 lb  (18.8%)
1033 - 1033
hop
amount
AAU
usage
 
 Saaz (US)
0.75 oz
3 % - 4.5 %
45 minutes
 
 Saaz (US)
0.25 oz
3 % - 4.5 %
15 minutes
 
 Saaz (US)
0.25 oz
3 % - 4.5 %
15 minutes
adjunct
amount
boil time
notes
 
 Orange Zest
3 tbsp
0 minutes
add at flameout, zest of 6 'cuties'/mandarines.
 
 Irish Moss
1 tsp
10 minutes
soaked in 1/4 cup boil water for 20 minutes prior to adding
yeast
 
 Wyeast 3068: Weihenstephan Weizen