3,30 kg Munich Malt (25,0 EBC) - 44,6 %
3,30 kg Wheat Malt, Bel (3,9 EBC) - 44,6 %
0,30 kg Caramalt (31,0 EBC) - 4,1 %
0,30 kg Special B Malt (350,0 EBC) - 4,1 %
0,20 kg Pale Chocolate Malt (625,0 EBC) - 2,7 %
18,00 g Perle [9,40 %] - Boil 60,0 min - 15,5 IBUs
Mash in at 65 C for 60 minutes, mash out at 70 degrees for 15 minutes. Sparge with 80 C water (around 10 liters).
WLP300 - Hefeweizen Ale
2 liter starter, 1 pack of yeast
Pitched yeast at 18 C. Fermented first 24 hrs at 16,5 C (21 C inside bucket), then at 19 for 3 days, continuing at 21 C for 13 days. Increased temperature to 23 degrees for the last two days before bottling.