Moose’ Brew

In the vain of Dudes recipes, I thought I’d share one of my favourites, and an absolute ever present staple of my beer arsenal…

Moose’ Brew

Brew Method: All Grain
Style Name: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 31 liters
Boil Gravity: 1.036
Efficiency: 70% (brew house)

STATS

Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 4.93%
IBU (tinseth): 12.38
SRM (morey): 5.01

FERMENTABLES

3 kg – German – Wheat Malt (56.6%)
2 kg – German – Pilsner (37.7%)
150 g – Rice Hulls (2.8%)
0.15 kg – German – Caramel Wheat (2.8%)

HOPS

20 g – Hallertau Hersbrucker, 60 min, IBU: 9.08
20 g – Hallertau Hersbrucker, 10 min, IBU: 3.29

MASH GUIDELINES

1) Sparge, Temp: 66 C, Time: 60 min, Amount: 15 L
Starting Mash Thickness: 3.5 L/kg

YEAST

Wyeast – Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Fermentation Temp: 22 C

This comes out as a very clean, extremely close Weihenstephaner clone and a very nice weissbier. My brother in law loves the beer, so I decided to make him some for christmas, and it turned out amazing. I’ve since done another 2 batches scaled down to 10L and it doesnt hang around very long at all. Give it a shot, its Weihenstaphaner just at 30p a bottle…