Willy Waver Weizen
Broomfield nanoBrewery
Brewing Notebook
Brew size:
24 L in 750 ml bottles
Grains:
2.5 kg Wheat Malt
2.5 kg Perle Malt
0.25 kg Caramel Wheat Malt
2.5 kg Perle Malt
0.25 kg Caramel Wheat Malt
Hops:
30 g Hallertau Mittlefrueh 60 mins
30 g Hallertau Mittlefrueh 30 mins
45 g Hallertau Mittlefrueh Hopback 24hrs
30 g Hallertau Mittlefrueh 30 mins
45 g Hallertau Mittlefrueh Hopback 24hrs
Yeast:
Wyeast 3068 Weihenstephan Weizen
Extracts:
N/A
Adjuncts:
N/A
Brewing Time:
2 weeks primary fermentation
Temperatures:
One the heating pad for the first 3 days then 9-23 C for the rest of the first week
Approximate ABV:
8%
Notes:
2 days into primary fermentation we found this fermenter with an overflowed & blocked airlock and the whole barrel had pressurised. Beer was still good and after one week in the primary fermenter it was still bubbling regularly so left for a second week. Had brewed out to 1004 by bottling and was still bubbling slightly so was bottled with 120 g of dextrose as opposed to 140.
