Dunkel Weiss

11 Oct 2020

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1. Water:
   • 19 liters in the bucket fermenter
   • Mash for 60 minutes with 19 liters at 65°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 2.5 kg CHÂTEAU PALE ALE malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.2 kg CHÂTEAU CHOCOLAT malt
   • 2.5 kg Viking Wheat Malt, bought from napravisibira.com
3. Hops:
   • 50 g Target, 7.5% alpha acids, boil for 10 minutes
4. Yeast:
   • Mangrove Jack’s M20 Bavarian Wheat
5. Parameters:
   • 65% efficiency
   • Measured 1057 OG with Tilt hydrometer
   • 1014 FG pending
   • 5.5 % ABV pending

Note: Should have used caramel malt