
The only thing different for me is the yeast. He recommended the typical White Labs Hefeweizen yeast and I'll be using a Platinum strain, WLP351.
2 lbs. Pilsner malt
3 lbs. Munich malt
6.9 lbs. wheat
6 oz. Special B
6 oz. Crystal 40
2 oz. Carafa Special 2
Mash at 152
Boil for 90 minutes
Add 1 oz. Hallertau at 60 minutes.
Note: I've recalculated the figures below. Jamil's seemed off.
OG 1.066
FG 1.017
IBU 16
SRM 19
ABV 6.3%
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