Embedded Files
Submitted By: Doug "Old Man" Walker
🥉3rd Place BOS, Brixoctober Fest
Vitals
Vitals
OG: 1.088
OG: 1.088
FG: 1.016
FG: 1.016
ABV: 9.5
ABV: 9.5
IBU: 21.4
IBU: 21.4
SRM: 17.8
SRM: 17.8
Batch Size: 27L
Batch Size: 27L
Fermentables
Fermentables
24.5% Wheat Malt - Dark (5.7L)
24.5% Wheat Malt - Light (2.3L)
22.25% Munich II Malt (9L)
22.25% Pilsner
4.5% Caramel 20L
2% Carafa III (388L)
Hops
Hops
11g (18.75 IBU) Magnum @ 83m
40g (11.5 IBU) Hallertau Mittelfrüh @ 23m
Yeast
Yeast
White Labs - WLP300 - Hefeweizen Ale
Process
Process
*Leave out dark malts for acid rest.*
Acid Rest @ 108 for 10 Minutes
Protein Rest @ 127 for 15 Minutes
Beta Rest @ 145 for 30 Minutes
Alpha Rest @ 154 for 30 Minutes
Mash Out @ 167 for 10 Minutes
Boil 83 minutes
Primary Fermentation @ 63F 6 Days
Secondary Fermentation @ 68F 6 Days
Tertiary Fermentation @ 39F 3 Days
Notes
Notes
Leave out dark malts for acid rest.
Oxigenate that wort
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