014 — WHEAT BEER

3.0kg light malt extract

500g Munich malt, crushed

500g dried wheat malt, crushed

3x30g Tettrang hop leaves (loose)

1 phial White Labs Belgian Wit II ale yeast (WLP410)

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: 30g, at the beginning of boil.

Tasting hops: 30g, 45 minutes into the boil.

Aromatic hops: remaining, dry hopped.

Start date: Jun. 14, 2009

Original gravity (OG): 1.056

1st siphon: Jun. 21, 2009

Bottling date: Jul. 13, 2009

Final gravity (FG): 1.020

Percentage ABV: (OG-FG)/7.46 * 1000: 5.3%