Since it was cold and rainy here in Baltimore, I decided to make some chicken stock and to brew some medicine to counteract the kidney stone attacks I’ve been having lately. Back in the olden days, when I was working in Munich, I first experienced the joy of kidney stones. I ended up having an operation at the Klinikum Rechts der Isar, because one stone had gotten so large and had lodged itself in a place where they couldn’t use shockwaves to break it apart. After the operation, my doctor (who was Czech), told me to drink at least one Weizen per day to prevent another one from getting that large.
Flash forward 27 years. I stopped drinking my weizen in a misguided attempt at getting healthy. Lo and behold, I start feeling the twinges in my kidney that tell me I have made a BIG mistake. So today being cold and rainy, I decided to brew a Weizen. I found a recipe from a brewery I like:
Homebrewing works best if you clean and sanitize everything. Here you see my brew kettle making the wort, and my cleaning bucket and fermentation carbuoy.
A peak at the wort (mashed grains):
After 30 minutes at 150 degrees Farenheit, Add water. Bring to a boil. Add the malt and the Bavarian hops. Boil for an hour.
Cool to 70 degrees, add more water to bring it to 5 gallons. Pitch your yeast, take your specific gravity reading and siphon into the primary fermentation carbuoy. Next week I’ll transfer it to the secondary fermentation carbuoy.
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