2 Row/Wheat/Aromatic 50/40/10. Mashed 148F, yeast was US-05, OG 1.053. Two weeks in primary @ 65F, 1.009 FG racked to keg, added 1 oz dry hops for 4 days at room temp in sealed keg.
Brewed 8/1/18. Mashed in approx 5 gallons at 148F for 90 minutes. Batch sparged. 60-minute boil. All malt was Viking malt except acidulated. Made a yeast starter 1.5 days before pitching. OG was 1.057 (I either input something wrong, or I got insanely low efficiency). Transferred to secondary 8/6/18, transferred to tertiary 8/17 (racked off all the hop debris) and dry hopped addtl 1 oz. Motueka (in a bag) - gravity was 1.010. Bottled:
Belgian wit, New Zealand hops, and Texas peaches.
Wheat Beer
GRODZISKIE / GR?TZER: https://www.vikingmalt.com/wp-content/uploads/2017/10/Grodziskie.pdf ABV: 3.1%; IBU: 22; SRM: 9; OG: 7.8; FG: 1.8; https://www.vikingmalt.com/how-can-we-help/recipes-brew-reports/