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Mexican lager
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Pilsner
At worm town brewery.
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My take on Schneider’s Love Beer Weisse. It’s 50% German Wheat, 30% Sekado Bohemian Pilsen and 20% Swaen Light Munich. Mashed with the same temperature rests that Schneider uses, with a single decoction, and WLP-351 Bavarian Weizen. This is the style I had in Germany at 16 years old (35 years ago!!) and it was the style I wanted to learn how to make. There’s one step I never tried until this batch- skimming off the top or “top cropping” the protein and hop particles once fermentation kicks in. I was nervous about opening my Brewbucket lid four different times to do it, but the results are more than worth it.
The beer has no rough edges at all and is noticeably more refined. I’m sold. Glad that new White Labs Pure Pitch pouch can be used for more than one batch, I’m going to run thru this one fast.
 

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