LUCKY 13 WHEAT BEER
2.0kg light malt extract
450g Munich malt, crushed
2kg wheat malt extract (Muntons)
150g East Kent Goldings hop pellets
10g dried orange peel flakes
1 pack Wyeast 3942 Belgian Witbier yeast
Steep the crushed malt grains for 15 minutes. Add to boiling wort.
Bittering hops: ⅓ of the hops, at the beginning of boil.
Tasting hops: ½ of the hops, 40 minutes into boil.
Aromatic hops: remaining, dry hopped.
Start date: Dec. 6, 2008
Original gravity (OG): 1.044
1st siphon: Dec. 22, 2008
Bottling date: Jan. 13, 2009
Final gravity (FG): 1.018
Percentage ABV: (OG-FG)/7.46 * 1000: 4%
Tags: LUCKY 13 WHEAT BEERprevious - next