Description

This is a Community Recipe created by wildobagins

(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

BESTMALZ Pilsner (1800 grams)
Crisp Pale Wheat Malt (1800 grams)
Crisp Torrified Wheat (200 grams)
Perle Pellets (14 grams)
Wyeast 3068 Weihenstephan Weizen (1 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 19
Original Gravity: 1.045
Final Gravity: 1.011
ABV %: 4.5
IBU: 12.5

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

14g Perle 30 mins

Secondary additions and timing:

1/4 Protofloc 15 mins
tsp yeast nutrient 15 mins

Yeast: Wyeast 3068
Fermentation temperature/steps: 18 for until fermentation slows then raise temp to 21 for diacetyl rest

Comments: