8,50 kg Pale Malt (2 Row) Bel
1,80 kg Wheat, Flaked (
0,45 kg Caramel/Crystal Malt -
0,45 kg Munich Malt
0,03 kg Roasted Barley
0,50 kg Honey
100,00 gm Tettnang
50,00 gm Styrian Goldings
5,00 gm Yeast Nutrient
1,00 tsp Irish Moss
30 min Protein Rest
Add 29,29 L of water at 54,0 C 50,0 C
75 min Saccharification Heat to 65,6 C over 15 min 65,6 C
10 min Mash Out Heat to 75,6 C over 10 min 75,6 C
Wyeast Labs #3724
2 pkg
24 degrees