Citraweiss Recipe

ALL-GRAIN

Batch dimension: 6 gallons (22.7 liters) boil/5 gallons (19 liters) knockout Brewhouse effectivity: 75& Attenuation: 80% OG: 1.06 FG: 1.01 IBUs: 50 ABV: 6.5%

MALT/GRAIN BILL

5.5 lb (2.5 kg) White wheat malt three.5 lb (1.6 kg) Pilsner malt 1.2 lb (544 g) Torrified wheat zero.four lb (181 g) Weyermann CaraMunich III

HOPS & ADDITIONS SCHEDULE

2.5 oz (71 g) Tettnang at 60 minutes zero.5 oz (14 g) Citra at 10 minutes zero.5 oz (14 g) Citra at 5 minutes zero.5 lb (227 g) corn sugar at 5 minutes 1.25 oz (35 g) Citra at zero minutes 1.25 oz (35 g) Citra at dry hop

YEAST

Conventional Hefeweizen yeast comparable to White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068.

DIRECTIONS

Add 6 grams gypsum and 1 gram calcium carbonate to four gallons (15 liters) mash water.

Step mash

126°F (52°C) for 15 minutes 144°F (62°C) for 20 minutes 161°F (72°C) for 40 minutes 168°F (76°C) till mash out

Should you do a single-infusion mash as a substitute of a step mash, mash for 60 minutes at 155°F (68°C).

Boil for 60 minutes, following the schedule for hops and additions. Ferment at 72°F (22°C) till closing gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Chilly crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2.

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