wheat beer, weizen, weizenbock, bock, extract
Source: Jonathan Gibbens (firstname.lastname@example.org),
HBD #1190, 7/27/93
I'm not sure about the "authenticness",
but who cares?
It turned out really good! Fruity and dark with a very noticeable alcohol
- 6 lbs Brewmaster Dried Wheat Extract
- 3 lbs Brewmaster Dried Amber Malt Extract
- 1/2 lb chocolate malt
- 2 oz Hallertauer fresh hops (boiling - 1 hour)
- 1/2 oz Hallertauer fresh hops (flavor - last 20 minutes)
- 1/2 oz Hallertauer fresh hops (aroma - last 2 minutes)
- Wyeast Liquid Wheat Beer Yeast
Prepare according to the standard Papazian method for extract beers.
Starting gravity: 1.61 Starting Potential alcohol: 9%
Ending gravity: 1.16 Ending Potential alcohol: 2%
Primary and Secondary fermentation took 1 month. I believe that the
high alcohol content (7%) pickled the yeast and stopped fermentation in
it's tracks. Bottled with 1 1/4 cup DME.