Hopfen Weiß This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

Today I bottled a beer which my dad brought me for Christmas. Naturally I couldn't follow the recipe exactly though and gave it my own little twist...

Ingredients:
Water
1 lb German Pilsner Malt
1 lb Carapils Munich Malt
1 lb German Wheat Malt
8 lbs Muntons Wheat Dried Malt Extract
1 oz Perle hop pellets (9.0% α-acid)
3 oz Hersbrucker hop pellets (3.5% α-acid)
1 Whirlfloc Tablet
Wyeast Labs WLP380 Hefeweizen IV Ale Yeast
5 oz priming sugar

Instructions: If using tap water, bring 3 gallons of water to a boil in a large pot. This will get rid of the chlorination. Cool (heat) water to 160°F before putting in grains to steep: - 1 lb German Pilsner Malt - 1 lb Carapils Munich Malt - 1 lb German Wheat Malt Let bag steep 25 minutes, stirring occasionally. Remove bag and bring wort (back) to a boil. Continue steeping bag in a separate 1 gal of hot water. Add malt extract and bittering hops: - 4 lbs Muntons Wheat Dried Malt Extract - 1 oz Perle (9.0% α-acid) Boil 45 minutes. Add malt extract, clarifier & aroma hops: - 4 lbs Muntons Wheat Dried Malt Extract - 1 Whirlfloc Tablet - 1.5 oz Hersbrucker (3.5% α-acid) Boil 10 minutes more before terminating boil. Marry primary wort with secondary wort and bring it up to 5 gal with (pre-boiled) water. Pitch yeast when wort has cooled to roughly 75°F In 7-10 days rack beer to secondary fermentation device & dry hop: - 1.5 oz Hersbrucker (3.5% α-acid) Bottle with 5 oz priming sugar when fermentation bubbling stops in 2-3 weeks.