Recipe Type: All Grain
Yeast: weihenstephan
Yeast Starter: 3L
Batch Size (Gallons): 6
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 19 rager
Boiling Time (Minutes): 60
Color: 5.1
Primary Fermentation (# of Days & Temp): Pitch at 56F, ferment at 64F.
Tasting Notes: Light banana esters. Bready malt flavor. No alcohol hotness. It's sneaky.

All grain 6g batch

9lb wheat malt
6lb Marris otter
.5lb rice rice hulls

Mash:
Mash in 130F for 10 mins
Decoction to 152F for 60 mins
Decoction to 168F for 10 mins

1oz hallertaur (4.7) 60 mins
.5oz hallertaur (4.7) 15 mins

Pitch at 56F. Let it rise to 64F. After 5 days, let it rise to 74 for another 5 days.

Bottled with 250g of DME for about 2.8vol carbonation.

OG: 1.070
FG: 1.012
ABV 7.6%