| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bavarian | 54 | Servings | ||
INGREDIENTS
| 3 | lb | Bavarian dry wheat extract |
| 2 | lb | Clover honey |
| 1/2 | lb | Buckwheat honey |
| 1/2 | lb | Light Crystal malt (20 |
| Lovibond?) | ||
| 1 | oz | Centennial hops 11.1% AAU's |
| 24 | oz | Wyeast 1056 slurry |
| (from previous batch) |
INSTRUCTIONS
Bring 1 and a half quarts water to 170 degrees and turn off heat. Add crystal malt and steep for 40 min. Tempurature was 155 degrees after adding malt and stirring. In another pot, start 3 gallons water boiling. When it cames to a boil, strain in liquid from crystal malt and also pour another quart of hot water through the grains. Add the wheat extract and honey. Bring to a boil. Skim the scum off and then add 3/4 ounce hops for 1 hour. Turn off heat and add the last 1/4 ounce hops. Whirlpool and let stand to let the trub collect. Siphon into carboy and top to 5 gallons. Add yeast and shake vigorously. Bottle with 4 oz. corn sugar. Has a very nice floral honey/clove aroma. Nice clear golden color. My beers have been much clearer since using the whirlpool technique to get rid of most of the trub before fermenting. Has a clove/wheat beer flavor not much honey flavor. I didn't want to use too much buckwheat honey in order to let the wheat flavor come through. Original Gravity: 1.050 Final Gravity: 1.005 Recipe By : Bryan Gros From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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