Wisconsin Belgian Red Clone
1 lb red wheat
1 lb pale malt. Two row. 1.8L
4 oz acidulated
6.6 lbs LME Bavarian wheat
1 oz. Hallertauer (60 min.)
1 oz. Hallertauer (20 min.)
25 lbs Montmorency Cherries added at beginning of secondary.
50 Med. Toast French Oak Cubes 30 days before end of secondary.
Mash grain at 150 for 60 minutes.
Screwed up the main notes on the first post...
1 lb red wheat
1 lb pale malt. Two row. 1.8L
4 oz acidulated
6.6 lbs LME Bavarian wheat
1 oz. Hallertauer (60 min.)
1 oz. Hallertauer (20 min.)
25 lbs Montmorency Cherries added at beginning of secondary.
50 Med. Toast French Oak Cubes 30 days before end of secondary.
Mash grain at 150 for 60 minutes.
Screwed up the main notes on the first post...