PALE WEIZENBOCK RECIPE 20L

Recipe:

Boil duration: 60mins

Final volume: 20L

Original/starting gravity: 1.070

Final gravity: 1.014

IBU: 21

ABV: 7,2%

Ingredients:

4kg Pale Malt

1,2kg Wheat Malt

500g Vienna Malt

500g Munich Malt

150g Rye Malt

15g Hallertau Mittlefruh (6% AA) - First Hop Addition. 60 min

22g Hallertau Mittlefruh (6% AA) - Second Hop Addition. 20 min

25g Hallertau Mittlefruh (6% AA) - Third Hop Addition. 5 min

1 x 11,5g Sachet SafAle Be-134 Yeast.

Method: 

Mash the grains in 12L water at 67C° for 60min. 

Sparge with 15L water at 78C°, until you reach a pre-boil volume of 24L.

Bring collected wort to a boil and add first hop addition.

Boil for 40 min before adding second hop addition.

After 55min of boiling, add the third hop addition.

Chill the wort to 20C° and transfer to your fermenter bucket.

Pitch the yeast into the fermenter bucket, by sprinkling it over the top of the wort.

Ferment at 20C° for 2 days, then let it rise to 24C° until fermentation is over.

Bottle by using 130g - 150g of Dextrose and age for 2 weeks.

Cheers!