Brew Date March 16th 2014
Boomchugalug
Recipe Size: 5 Gallons
ABV: 5.4%
Color: 18 SRM
IBU: 15
Original Gravity: 1.053
Final Gravity: 1.012
Ready In: 6 Weeks
Almost as much fun to say as it is to drink, the name “Farfignuggan”
comes from the German farfig, "to love beer," and nuggan, "out of your
noggin," and roughly translates, “out of your mind with love for beer.”
And with this thought in mind, one sip of this traditional
copper-colored dark German wheat beer (dunkel-weizen) will transport you
to the sunshine of a Bavarian biergarten, where you’ll be chomping
pretzels, clanking weizen glasses, and reveling in this creamy, wheaty
classic, with its fragrant abundance of clove, bananas and bread crust,
which initiates the taste buds to the soft, rich wheat flavors accented
with bubbly and fruity spiciness. Historically, dunkelweizens were
consumed for their health-giving attributes, but today, we drink them
for our deep-rooted love for beer! Prost!
Types of hops we will be using
Hops ready for the boil
Starting the grain steeping
Here you can see the bag with the grains
Here is the malt syrup that goes in after the grains are done. Notice the warning that this isn't pasteurized and can ferment on its own.
Kept the temp low this time. It did not break 160 with the grains in it.
Malt has been added, time to boil again and add the hops.
Everything is moved to the primary fermenter and the yeast has been pitched. Now time to seal it up and see if it starts fermenting.
Setup to ferment. :)
Time to move to the carboy!
