5,1kg Pale malt
340g Munich II
230g Wheat malt
6ml lactic acid en sparge, none in mash, pH 5,3
Mash for 60 min @67°C
68g Williamette (6,6% alpha) for 60 min
10g Centennial (11,0% alpha) for 10 min
15g Amarillo for 10 min
15g Centennial for 0 min
15g Amarillo for 0 min
White Labs Cry Havoc yeast
20L
OG: 13,3°brix (1.054)
FG: 7,3°brix (1.013)
5,5% ABV
Bottled on January 10 with 80g dextrose
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