2,3 kg wheat malt
358g umalted wheat
2,3 kg pale malt
Mash in @ 55°C and rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
2 ml lactic acid in mash
6 ml lactic acid in sparge water
27g Perle (4.5% alpha) for 70 min.
15g Liberty (6.1% alpha) for 30 min.
16g Liberty for 0 min.
20g Liberty dry hop for 9 days.
US-56
18L
FG: 11,3 brix (1.045)
OG: 5,7 brix (1.009)
Bottled with 128 dextrose 7/7-7
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