First time I have tried this style, I'm making one because I have never had to opportunity to drink a commercial example so I what it to be fairly typical.
After some research this is what I have
2.2lbs weyermann premium pilsner
2.2lbs weyermann Munich I
1lb caramunich II
6.4lb Rye malt
2.5oz midnight wheat
Mash will be a single infusion starting with a combined ferrlic acid/beta glycan rest at 43°C at pH 5.7
The mash in the acid malt to bring pH down to 5.3 followed by a double decoction first step at 64°C and then at 68°C. Finally a mash out to 72°C.
Vorlauf then Batch sparge.
90min boil
Magnum to bitter at 60mins, Tattnanger hops for aroma at 5 mins.
Fermentation cool with WLP380 ramp towards end of fermentation.
If anyone else has made or drunk this style your feedback would be welcome
After some research this is what I have
2.2lbs weyermann premium pilsner
2.2lbs weyermann Munich I
1lb caramunich II
6.4lb Rye malt
2.5oz midnight wheat
Mash will be a single infusion starting with a combined ferrlic acid/beta glycan rest at 43°C at pH 5.7
The mash in the acid malt to bring pH down to 5.3 followed by a double decoction first step at 64°C and then at 68°C. Finally a mash out to 72°C.
Vorlauf then Batch sparge.
90min boil
Magnum to bitter at 60mins, Tattnanger hops for aroma at 5 mins.
Fermentation cool with WLP380 ramp towards end of fermentation.
If anyone else has made or drunk this style your feedback would be welcome