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34. Festival Dunkelweizen

2,5kg Dark wheat malt
2,5kg Munich Type II

Mash in 50°C for 20 min.

Single decoction with 15 min. rest @ 75°C and boil for 20 min.

50 min. @ 70°C

30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%

Fermentation:
K-97
20L
OG: 1.048
FG: 1.012
Primary: 7 day @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st

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