Wheat, 52%
Pilsner Malt, 32%
Munich, 7%
Caramel Munich, 2%
Midnight Wheat, 0.5%
Hallertauer Mittelfrueh, 11 IBU@60min
Hallertauer Mittelfrueh, 4 IBU@15min
1ea Yeast Nutrient
Protein rest, 44degC@20
Mash, 66degC@60
Mash, 74degC@10min
Mash out, 76degC@15min
WLP300
2L Starter
Pitched yeast at 15degC increased over 3 days to 18degC.
Increased over 1 day to 21degC and hold for 32 days.
Mixed with 1.5L wort and carbonated in bottles.