Description

This is a Community Recipe created by leoscrimshaw

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Warminster Floor Malted Wheat Malt (2970 grams)
Crisp Dark Munich Malt (421 grams)
Crisp Light Munich Malt (2108 grams)
Weyermann CaraMunich Type 3 (330 grams)
Dingemans Special B (330 grams)
Tettnang Pellet (35 grams)
Wyeast 3056 Bavarian Wheat Blend. (1 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Dunkel Weizen
Batch Size: 25l
Original Gravity: 1056
Final Gravity: 1014
ABV %: 5.6
IBU: 15

THE MASH
Temperature °C: 65
Length (mins): 60

THE BOIL
Boil time (mins): 60

Additions and timing:

Tettnang 60min
Profloc 10min (Not Included)

Secondary additions and timing:

None

Yeast: Wyeast 3056
Fermentation temperature/steps: 22c