I'm looking for a recipe for my first AG. Apparently this should be a good one, but I have a couple of questions.
First, for the recipe:
6,5 gallons. OG = 1038. FG = 1010. Alcohol = 5,2% vol. 39 IBU.
1 lbs Munich Malt
4,5 lbs Wheat Malt
3 lbs Pale Malt
Mash
153F 60 minutes, 167F mashout 10 minutes
Hops
90 min. 0.5oz Perle 13% α
60 min. 1 oz Hallertauer 6,6% α
10 min. 0.3 oz Irish Moss
05 min. 0.5 oz Hallertauer 6,6% α
Yeast:Wyeast 3068 Weinstephan Wheat.
Primary : 59F for 6 days
Secondary: 59F for 7 days
In bottle for 7 days
First of all, I'm not too familiar with promash, and I tried making a recipe, and chose weissbier for style, and it said IBU 8-15, and this recipe calls for an IBU of 39, will this be a very bitter beer?
I also looked up the yeast used, as I thought the fermenting temp looked a bit low, and it says temp range 64-77F.
Any thoughts?
First, for the recipe:
6,5 gallons. OG = 1038. FG = 1010. Alcohol = 5,2% vol. 39 IBU.
1 lbs Munich Malt
4,5 lbs Wheat Malt
3 lbs Pale Malt
Mash
153F 60 minutes, 167F mashout 10 minutes
Hops
90 min. 0.5oz Perle 13% α
60 min. 1 oz Hallertauer 6,6% α
10 min. 0.3 oz Irish Moss
05 min. 0.5 oz Hallertauer 6,6% α
Yeast:Wyeast 3068 Weinstephan Wheat.
Primary : 59F for 6 days
Secondary: 59F for 7 days
In bottle for 7 days
First of all, I'm not too familiar with promash, and I tried making a recipe, and chose weissbier for style, and it said IBU 8-15, and this recipe calls for an IBU of 39, will this be a very bitter beer?
I also looked up the yeast used, as I thought the fermenting temp looked a bit low, and it says temp range 64-77F.
Any thoughts?