5,1kg Pale malt
340g Munich II
230g malted wheat
pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C
50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min
WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV
22L
Bottled on October 25 with 88g dextrose
0 Comments.