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Old 06-07-2014, 11:09 PM   #11
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We use 3068 at work for our hefe. You're pretty close to what we do. 60/40 wheat to 2 row, hallertau magnum at 90 minutes and hallertau tradition at 20. We mash at 68* C.

Edit: only read the op and didn't notice the date. How did this turn out? For an extract version I would use the 60/40 ratio with wheat and light extract.

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