This is a Community Recipe created by tomkennedy77
(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.)
Dingemans Pale Wheat Malt (2500 grams)
Crisp German Pilsen Malt (2500 grams)
BESTMALZ Melanoidin Light (250 grams)
Hallertauer Hersbrucker Pellet (20 grams)
Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 20L
Original Gravity: 1.055
Final Gravity: 1.014
ABV %: 5.3
Temperature °C: 67
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
All hops @60min.
Refrain from using kettle finings for this beer.
Secondary additions and timing:
Yeast: WLP300 or Wyeast 3068 (not included)
Fermentation temperature/steps: 17C.