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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