Dunkel Weissbier
Brewed for the WHBC vs ACB competition
| Malt | Amount | Percent |
|---|---|---|
| Wheat Malt | 2.5kg | 52% |
| Munich I Malt | 1.3kg | 28% |
| CaraMunich III | 250g | 5% |
| Carawheat | 360g | 8% |
| Black Malt | 70g | 1% |
| Sucrose | 250g | 5% |
| Hop | AA% | Amount | Minutes |
|---|---|---|---|
| Tettnang | 3.7 | 25g | 60 |
| Tettnang | 3.7 | 10g | 30 |
| Tettnang | 3.7 | 10g | 10 |
Yeast: Mangrove Jacks M20 Bavarian Wheat
Mash at 45oC for 15 minutes, raise to 63oC for 40 minutes then raise again to 72oC for 30 minutes.
Ferment for 2 weeks at 14oC, crash chill and bottle to 3.2 vols CO2
Reviews
There are no reviews yet.