Dark winter wheat beer approaching Anchor's winter wheat, yet with a more European profile and complexity. The base recipe is from the excellent Brooklyn BrewShop book, "Beer Making Book" by Erica Shea and Stephen Viland. Check it out!
Fermentables
48% - Pale Wheat - CA
9.3167
36
2
Mash
13% - Munich Dark - CA
2.6
34
32
Mash
7% - Biscuit Malt - BE
1.3
36
23
Mash
3% - Special B - BE
0.65
30
180
Mash
7% - Midnight Wheat - US
1.3
32
549
Mash
3% - Torrified Wheat - US
0.65
36
2
Mash
4% - White Wheat - US
0.8667
40
2
Mash
3% - Unmalted Wheat - BE
0.65
35
2
Mash
3% - Honey - Buckwheat - US
0.65
42
2
Late
3% - Molasses - US
0.65
36
80
Late
3% - Belgian Dark Candi Sugar - BE
0.65
36
275
Late
Hops
German Spalt Select
1
Pellet
FirstWort
60 min(s)
5.5
12.1
Cluster
1
Pellet
FirstWort
60 min(s)
7
15.3
German Spalt Select
1
Pellet
Boil
30 min(s)
5.5
9.3
Sorachi Ace
2
Pellet
FlameOut
0 min(s)
13
0.0
Northern Brewer
1
Pellet
DryHop
1 day(s)
9
0.0
Cascade
0.5
Pellet
FlameOut
0 min(s)
5.8
0.0
Yeast
Wyeast Bavarian Wheat 3638
73%
Other Stuff
Orange or Lemon peel
1.3928
tbsp
Boil
Cinnamon
1.3928
tsp
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash 60 min. 155 deg. F, Rest 20 min., Sparge 30 min. 175 deg. F
2.75 min. Boil. 10-20 min. Hop-Stand with Sorachi Ace.
3.7 days primary ferm, 7 -10 days secondary with minor Dry hop for sanitization.
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