Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
13.7%
American Black Patent
0.13 lbs|1.4%
Type
Grain
Origin
United States
Color
127.0 SRM
PPG
41.0
Info
Provides color and sharp flavor. Use in stouts and porters.
Honey (Clover)
0.50 lbs|5.5%
5.5%
Hops
0.75 oz
Tettnanger3.7%
60 min Boil
0.50 oz
Hallertauer Mittlefruh3.7%
15 min Boil
0.50 oz
Hallertauer Mittlefruh3.7%
1 min Boil
Non-Fermentables
1/8 tsp.
Super Irish MossOther
Boil15 min
1 tsp.
GypsumWater Agent
Boil60 min
Yeasts
1 pkg
Hefeweizen AleWLP320
White Labs
Fermentation and Aging
7 days
Primary
65-70°F
7 days
Secondary
65-70°F
35 days
Age
65-70°F
General Info
Recipe formulated to be true to BJCP style, brewed in honor of my bud Tedd’s upcoming birthday celebration where the keg will be tapped. The beer is spot on for style in color and ingredients used (over 60% of grains is malted wheat and Munich).
Procedure
Steep specialty grains for 30 minutes in 1 gallon of 160 degree water treated with 1 tsp. of Gypsum
Sparge with 1 gallon of 168 degree water
Add extract and bring to a boil
Total boil time: 60 minutes
Add Tettnanger hops at boil (bittering)
Add first round of Hallertau hops at 45 minutes (flavor)
Add Irish Moss at 45 minutes
Add second round of Hallertau hops at 59 minutes (aroma)
