shoebag22
Well-Known Member
I have a bunch of white wheat and was wondering if there are any recipes that use this as the base?
50/50 Wheat and Pilsner with Hallertauer to 10-15 IBU bittering addition ferment 10 days at 62 degrees and WLP300 yeast is a great hefeweizen. Enough malt for a 1.045 to 1.055 post boil OG.
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