syd138
Well-Known Member
I put this together myself based on a heffe I did a while back. I basically took my recipe and added Munich and Carmel.
Any feedback would be great.
Type: Partial Mash
Batch Size: 5.50 gal
4.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 53.33 %
2.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 12.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Est Original Gravity: 1.049 SG
Bitterness: 12.0 IBU
Est Color: 8.7 SRM
Any feedback would be great.
Type: Partial Mash
Batch Size: 5.50 gal
4.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 53.33 %
2.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 12.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Est Original Gravity: 1.049 SG
Bitterness: 12.0 IBU
Est Color: 8.7 SRM