Tilted Forum Project Discussion Community - View Single Post

Tophat665 · 07-14-2004, 07:38 PM

I just have to brag a little. My buddy Will & I brew our own beer. We both belong to a homebrew club and we have a monthly meeting, usually with a cometition. This month the competition was for a German Wheat beer, and we entered a Bavarian Dunkelweizen and a Bavarian Hefeweizen and they took first and second place! Yeeeeeehaw!

Now I get to send a couple of bottles off to the AHA (American Homebrewer's association) for the national competition.

I'll post the winning recipe when I find it. For now, though, the runner up:

<B>Weisse Squad Drei</b>
4½ lbs Wheat DME
1¼ Pilsner Malt
1 1/8 lb Wheat Malt
1½ oz Saaz Pellets, divided
1 Vial White Labs weizen Yeast
6 Gallons, 1 qt soft water.

Bring 3 qts water to 160º
Crack malt and add unbagged to water
Stabilize @ 152º and allow to sit for up to 45 minutes, making sure temp stays above 146º and stirring occasionally.
Meanwhile, bring 2 ½ gallons of water to 170º and hold.
Line a colander with a sparging bag and place over brew kettle.
Spoon grains into colander and pour remaining liquid over them.
Slowly ladle the 170º water over the grains until all there is 2 ½ gallons in the kettle.
Discard grains.
Bring to a boil and remove from heat.
Stir in 4 ¼ lbs DME and test OG. Adjust to 1.083 with more DME.
Return to a boil. Time for 60 minutes.
Add 1 oz hops at 60 and ½ oz at 10 minutes from end of boil.
Add 2.5 gallons cold water to the fermenter.
Strain wort in.
Top to 5 gallons
Chill to 75º and pitch yeast.
Ferment for a week to 10 days at room temperature, then rack to a glass carboy.
Ferment for 2 weeks at cellar temperatures (~ 50&deg

Bottle with 1 ¼ cup extra light DME for priming.

07-14-2004, 07:38 PM	#1 (permalink)
Tophat665 Minion of the scaléd ones Location: Northeast Jesusland	My first winning beer! I just have to brag a little. My buddy Will & I brew our own beer. We both belong to a homebrew club and we have a monthly meeting, usually with a cometition. This month the competition was for a German Wheat beer, and we entered a Bavarian Dunkelweizen and a Bavarian Hefeweizen and they took first and second place! Yeeeeeehaw! Now I get to send a couple of bottles off to the AHA (American Homebrewer's association) for the national competition. I'll post the winning recipe when I find it. For now, though, the runner up: <B>Weisse Squad Drei</b> 4½ lbs Wheat DME 1¼ Pilsner Malt 1 1/8 lb Wheat Malt 1½ oz Saaz Pellets, divided 1 Vial White Labs weizen Yeast 6 Gallons, 1 qt soft water. Bring 3 qts water to 160º Crack malt and add unbagged to water Stabilize @ 152º and allow to sit for up to 45 minutes, making sure temp stays above 146º and stirring occasionally. Meanwhile, bring 2 ½ gallons of water to 170º and hold. Line a colander with a sparging bag and place over brew kettle. Spoon grains into colander and pour remaining liquid over them. Slowly ladle the 170º water over the grains until all there is 2 ½ gallons in the kettle. Discard grains. Bring to a boil and remove from heat. Stir in 4 ¼ lbs DME and test OG. Adjust to 1.083 with more DME. Return to a boil. Time for 60 minutes. Add 1 oz hops at 60 and ½ oz at 10 minutes from end of boil. Add 2.5 gallons cold water to the fermenter. Strain wort in. Top to 5 gallons Chill to 75º and pitch yeast. Ferment for a week to 10 days at room temperature, then rack to a glass carboy. Ferment for 2 weeks at cellar temperatures (~ 50&deg Bottle with 1 ¼ cup extra light DME for priming. __________________ Light a man a fire, and he will be warm while it burns. Set a man on fire, and he will be warm for the rest of his life.