wheat beer, weissbier, weizen, all-grain
Source: Allan Wright, (email@example.com)
Issue #834, 3/2/92
I was modeling this beer after the Austrailian wheat beer RedBack.
- 7--3/4 pounds, mix of 66% malted wheat extract and 33% barley
- 1 pound, crystal malt (steeped, removed before boil)
- 1 pound, amber unhopped dry malt extract
- 1--1/2 ounces, Kent Goldings hops (5.6% alpha) (60 minute
- 1/2 ounce, Kent Goldings (10 minute boil)
- 1/2 ounce, Kent Goldings (5 minute boil)
- 1/2 ounce, Kent Goldings (in strainer, pour wort through)
- 1/2 ounce, Irish moss (15 minute boil)
- 3/4 ounce, Burton water salts
- 2 packs, Doric ale yeast (started 2 hours prior to brew)
My primary ferment started in 1 hour and was surprisingly vigorous for
36 hours. It finished in 48 hours. It has been fermenting slowly for 5
days and now has stopped blowing CO2 through the airlock at any
noticeable rate (less than 1 bubble every 3--4 minutes) I took a
hydrometer reading last night and it read 1.018. This seems high for a
F.G. in comparison to my other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort
strained through it on its way to the carboy, as described in Papazian.
A blow-off tube was used.