Dazza_devil
Well-Known Member
- Joined
- 18/2/08
- Messages
- 1,579
- Reaction score
- 4
Brewer's Notes
OG was 1.050, FG was 1.013. The Caramunich III was actually Dingemans Special B and the Wheat malt was Muntons Dried Wheat Malt. Around 2 litre starter Wyeast 3638 pitched at high krausen and fermented @ 19 degrees C, perhaps overpitched. A very tasty drop, best enjoyed fresh.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
0.2 kg | Weyermann CaraWheat | |
0.2 kg | Weyermann Caramunich III | |
0.1 kg | Weyermann Chocolate Wheat | |
3 kg | Muntons LME - Wheat | |
0.15 kg | Dextrose |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
35 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins) |
Yeast
2000 ml | Wyeast Labs 3638 - Bavarian Wheat |
24L Batch Size
Brew Details
- Original Gravity 1.046 (calc)
- Final Gravity 1.012 (calc)
- Bitterness 15.3 IBU
- Efficiency 75%
- Alcohol 4.41%
- Colour 32 EBC
- Batch Size 24L
Fermentation
- Primary 14 days
- Conditioning 3 days