WHEAT BEER
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%
Tags: WHEAT BEER
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