Osha-Wheat (Harold-Is-Weizen) 
All Grain Recipe
Submitted By: RunGet2TheChoppa (Shared)
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| Brewer: Melissa Beck | |
| Batch Size: 5.31 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
| Color: 3.6 SRM | Equipment: My Equipment |
| Bitterness: 9.3 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Full Body, No Mash Out (Edited) |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 5 lbs 9.60 oz |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
2 |
| 5 lbs 9.60 oz |
Wheat Malt (Avangard) (2.0 SRM) |
Grain |
3 |
| 1.00 oz |
Hallertau [2.5%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
5 |
Taste Notes
Excellent flavor.Notes
From the Harold-Is-Weizen recipe in "Brewing Classic Styles" by Jamil Zainasheff and John J. Palmer.
1st attempt:
Fermented in cool temps, 58-64. Slow to ferment, activity the first couple days but not much after. In primary for 2 weeks. Fermentation picked up after racking. In secondary for 1.5 weeks. SG: 1.031, OG: 1.051, FG: 1.007, ABV: 5.8%This Recipe Has Not Been Rated
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