2,5kg pilsner malt (Dragsbæk)
2,5kg light wheat malt (Weyermann)
30g Tettnang 3,8% 60 min.
15g Tettnag 5 min.
WLP 380 Hefeweizen IV
Mash schedule:
mash in @ 53°C and rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
4ml lactic acid in mash
6ml lactic acid in sparge water
OG: 11,6 brix (1.047)
FG: 5,8 brix (1.008)
bottled 5/6 with 300g glucose
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