reveler
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- 11/8/06
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Trying to knock up a redback clone. My previous wheat beers, using W3068 and Morgan Kit with a tin of Coopers Wheat have been a little more heavy, Hence trying the dextrose in this one.
thought of the following.....
Ingredients
Coopers Wheat Malt Tin
250g Crystal Malt
750g Dextrose
40g PoR
30g NZ Saaz
WB-06
Method
steep malt at 70 degrees for 30 minutes, remove bag.
Add Malt tin. Start boil
PoR @30
15g Saaz @5
15g Saaz @flameout
pour into fermenter, mix in dextrose. Top up with cold water to 23L.
Sprinkle in yeast and put into temp controlled fridge at 18 deg.
Any comments? helpful hints
thought of the following.....
Ingredients
Coopers Wheat Malt Tin
250g Crystal Malt
750g Dextrose
40g PoR
30g NZ Saaz
WB-06
Method
steep malt at 70 degrees for 30 minutes, remove bag.
Add Malt tin. Start boil
PoR @30
15g Saaz @5
15g Saaz @flameout
pour into fermenter, mix in dextrose. Top up with cold water to 23L.
Sprinkle in yeast and put into temp controlled fridge at 18 deg.
Any comments? helpful hints