beerguide
Well-Known Member
- Joined
- 7/6/06
- Messages
- 249
- Reaction score
- 0
Brewer's Notes
For simplicity I single step infuse for my mash at 66.5 degrees for 75 minutes and I then batch sparge.
Pitch yeast at 12 degrees and ferment at 18.
I bottle condition hence the 12 weeks, although I typically drink around week 15 onwards, which yes is an unusually long time - its just how I enjoy it. Condition as you please.
Pitch yeast at 12 degrees and ferment at 18.
I bottle condition hence the 12 weeks, although I typically drink around week 15 onwards, which yes is an unusually long time - its just how I enjoy it. Condition as you please.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.2 kg | JWM Wheat Malt | |
3.2 kg | Weyermann Pilsner |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
40 g | Liberty (Pellet, 4.3AA%, 60mins) |
Yeast
12 g | DCL Yeast WB-06 - German Wheat |
Misc
1 tsp | Yeast Nutrient |
23L Batch Size
Brew Details
- Original Gravity 1.054 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 18.6 IBU
- Efficiency 60%
- Alcohol 4.93%
- Colour 9 EBC
- Batch Size 23L
Fermentation
- Primary 14 days
- Conditioning 12 days