5,1kg Pale malt
340g Munich II
230g Wheat malt
2ml lactic acid in mash, pH 5,4
6ml lactic acid in sparge
Mash for 60 min @ 67°C
64g Williamette (6,6% alpha) for 60 min.
15g Cascade (4,9% alpha) for 10 min.
10g Centennial (11% alpha) for 10 min.
15g Cascade for 0 min.
15g Centennial for 0 min.
23L
OG: 1.052 (12,8°brix)
FG: 1.008 (6,3°brix)
February 1: racked
April 9: bottled with 85g dextrose
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