HVHB,inc Brewing Recipe

Source: Jim Taylor (Best of Show HVHB 1994 Competition)

Tonya's Club Weisse

Extract/Grain Version Ingredients:
  • 6.6lbs Munton & Fison Wheat malt extract syrup
  • 6 oz light crystal malt (40L)
  • 1 oz Hallertauer pellets (4.3% alpha), 60 minute boil
  • .5 oz Hallertauer pellets (4.3% alpha), 10 minute boil
  • .5oz Hallertauer pellets (4.3% alpha), post boil
  • Yeast Lab W51 Weizen or Wyeast Weihenstephan Weizen ale yeast 3068
  • 3/4 cup, corn sugar (priming)
  • O.G. 1.046-1.052 F.G. 1.008-1.012

    Procedure: Crack all grains and steep in 2 quarts 150-155F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle with 1 gallon of water and the malt extract. Boil for 60 minutes, adding hops as shown. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 74 degrees or so. Primary 4-7 days. Secondary 7-10 days. Prime with 3/4 cup of corn sugar and bottle.

    All-Grain Version :

    Substitute: 3lb 6 row pale malt & 6lb Wheat malt for 6.6lb extract

    Procedure: Mill all grains and mash in at 123 degrees for a 30 minute protein rest. Raise to 154 degrees for 90 minutes or until conversion is complete. Mash out at 168 for 10 minutes. Sparge with 4.5 gallons of 170 degree water (5.4ph). Total boil time 90 minutes. Ferment at 74 degrees.

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