This installment of the Brewers Corner is a follow-up review of the Weizenbier I brewed back in April for my summer enjoyment. This came in at about 5% alcohol, and with a touch of lemon proved to be a nice, summer sipping treat during those hot afternoons
Ingredients
| Ingredient | Quantity |
|---|---|
| John Bull 55/45 wheat malt extract | 7 lbs |
| Hallertau hops (boiling) | 1 oz |
| Corn Sugar | 1 lb |
| Irish moss | 1 tsp |
| Gypsum | 3 tsp |
| White Labs Hefeweizen yeast | 1 pkg – 1 pt of water to 1/4 c of light malt extract 4 hours |
| Ginger Root | 1 oz before pitched |
| Black Licorice stick | 0.7 oz |
| Priming sugar | 3/4 cup |
brewed:7/19/03
specific gravities:
| Date | Specific Gravity | Temp | Specific Gravity @ 60 |
|---|---|---|---|
| Start: 3/29/03 | 1.048 | 76 Farenheit | 1.050 |
| 1st: 4/5/03 | 1.012 | 68 Farenheit | 1.013 |
| 2nd: 4/14/03 | 1.012 | 70 Farenheit | 1.013 |
Number Bottled: 16 – 22 oz bottles, 15 – 12 oz bottles, % of alc by vol. approx. 4.9%
Directions:
Add the wheat malt extract, hops, and gypsum to 1 1/2 gallons of cold water and boil for 1 hour. Add the ginger, licorice, and irish moss during the final 15 minutes of boiling, and the corn sugar during the final 2 minutes. Sparge the hot wort into 3 1/2 gallons of cold water in the fermenter. Add yeast when cool.
Review:
I
