5 gallons
OG: 1.080
FG: ~1.018
~8% ABV
9oz 40L Crystal malt
2oz Chocolate Wheat malt
4oz Melanoidin malt
8oz Munich malt
Steep grains in 3 quarts water at about 155 for 20 minutes.
Sparge with 1 quart water at 155.
Add to 1.5 gallons boiling water.
Add: 9 lbs wheat DME
After hot break add: 1oz Hallertauer Hersbruckers
Irish moss at 40 minutes.
At 45 minutes add: 1/2 oz Hallertauer Hersbruckers
Add cold water to 5 gallons, cool to 80 or below. Aerate well, pitch with: Wyeast 3333 German Wheat yeast. (highly recommend a starter)
Ferment at 66 for a week, transfer to a cooler secondary until at or below 1.020.
Page maintained by Scott Graham. Last updated June 29, 2005.