Lemon Coriander Weiss is the most popular beer that Glengarry Brewing has created since its' inception. The original recipe is only slightly altered from the original available on Agravain. The following is the grain bill and the mash infusion instructions. The Glengarry brewmaster altered the Infusion instructions in order to account for the continuous sparging the RIMS system uses. What can we say. It's a hit!
Grain Bill:
- 4 lbs. 2 Row Malt
- 2 lbs 6 Row Malt
- 5 lbs Wheat Malt
- 12 oz Flaked Whole Wheat
Hops:
- 1 oz Saaz at start of boil
- 1 oz Saaz at 10 mins remaining
Adjuncts:
- Peels from 1 large or 2 small lemons, cut into 1/8 - 1/4 size strips, place in fermenter.
- 1 Tbsp of crushed Coriander, add @ start of boil.
Yeast: Wyeast 3068 Weihenstephan Weizen
Infusion instructions:
- 15 mins rest @ 120 degrees F
- 15 mins rest @ 140 degrees F
- 30 mins rest @ 152 degrees F (main saccrification)
- raise to 170 degrees and mash out
- 60 mins boil, cool, transfer to fermenter with lemon peels.
Ferment: 14 - 21 days @ 65 - 70 degrees
OG: ~ 1.046
FG: ~ 1.025
ABV: ~ 6.5%