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89. American Wheat

3kg Pale malt
2,5kg wheat malt
800g Rye malt

Mash in @ 62°C
mash @ 69 decreasing to 65° for 60 min.
5ml lactic acid in mash, 6ml in sparge water

28g Williamette (6,6% alpha) for 60 min.
9g Williamette for 0 min.
9g Centennial for 0 min.

White Labs WLP 320 American Hefeweizen Ale yeast
OG: 1.050 (12,3 brix)
FG: 1.007 (5,9 brix)
5,6 ABV

Bottled January 12 with 115g beet sugar

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