KoedBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 630
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.031
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 15
- IBU
- 5.7
- Color
- 2.4 SRM
- Primary Fermentation (# of Days & Temp)
- 15
- Secondary Fermentation (# of Days & Temp)
- 60
- Tasting Notes
- Gets better with age...crisp and refreshing
Malt Mashed at 148 degrees for 75 minutes
2 lbs German Pilsner
2 lbs American 2-Row
2 lbs Wheat
couple handfulls of Rice hulls
Hops
1oz Sonnet 5%AA boiled for 15 minutes
tossed in the White labs Berliner Weiss blend @ 85 degrees let lower to 68 degree fermentation...
Edit: Fermentation: The longer you ferment this the more sour it will get. I kept this in primary for 10 weeks then bottled. I would recommend at least 6 weeks. I let it sit in bottles an tried it at various times I think it hit its peak at about 6 months, but it was drinkable after 2 weeks in bottles. I am not kegging bacteria.
2 lbs German Pilsner
2 lbs American 2-Row
2 lbs Wheat
couple handfulls of Rice hulls
Hops
1oz Sonnet 5%AA boiled for 15 minutes
tossed in the White labs Berliner Weiss blend @ 85 degrees let lower to 68 degree fermentation...
Edit: Fermentation: The longer you ferment this the more sour it will get. I kept this in primary for 10 weeks then bottled. I would recommend at least 6 weeks. I let it sit in bottles an tried it at various times I think it hit its peak at about 6 months, but it was drinkable after 2 weeks in bottles. I am not kegging bacteria.