![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6MK-vND-gipJmHOGfBAg2u2NqMRNQw9aUMeTZQ_gEQCiurGu5WKJdtWSo1ig0m4OXurcoT9cZ4Zy1jc6BrBoxZL6I7tljD6UrBrucPtx1HUVECnAo9p_mEfejT99ei876P4chyphenhyphenW4FuY/s320/03112009_dancing-bears.jpg)
This is scheduled for a July brew, but I thought I might as well get my recipes down.
5 lbs. Weyermann Rye Malt
4 lbs. German Munich
2 lbs. Rahr 2-Row Pale
0.25 lbs. Weyermann Chocolate Wheat
0.25 lbs. Weyermann Caramel Wheat
0.25 lbs. Rice Hulls
1 oz. Mt. Hood (60 min)
WLP351 Bavarian Weizen Yeast or Wyeast 3638 Bavarian Wheat Yeast
5 lbs. Weyermann Rye Malt
4 lbs. German Munich
2 lbs. Rahr 2-Row Pale
0.25 lbs. Weyermann Chocolate Wheat
0.25 lbs. Weyermann Caramel Wheat
0.25 lbs. Rice Hulls
1 oz. Mt. Hood (60 min)
WLP351 Bavarian Weizen Yeast or Wyeast 3638 Bavarian Wheat Yeast
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