Wheat Beer

Brewed on 02/01/2013

Water - 3 gallons

• 2 tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6 lbs wheat malt (liquid)
• **we forgot to add barely**

@Second Boiling (220°F) 

• 1 oz Hallertau hops (flavoring)

@30 min.

• 1 tsp Irish Moss

@55 min.

• 1/2 oz Cascade hops (aromatic)

Fermented (6 days):

• 1 pkg dry wheat yeast

Bottled with 4.5 oz Corn Sugar

• 6 days at room temperature

TASTING NOTES:

Our goal was to filter the yeast, hops, and other particles and create a Krystalweizen, but we ended up aerating it while transferring it to the secondary fermentation.  The beer is very bitter, almost sour. Though the after taste is better than the initial.