using a simple batch sparge method. This is a beer you don't want to under pitch. Just 1 wyeast pack is recommended. It will also take 2 weeks or so in the keg to get rid of the sulfur and bring in subtle banana and bubblegum notes. The rice hulls are not really needed, but can help prevent a stuck sparge.
Fermentables
60% - Wheat Malt - DE
6
37
2
Mash
35% - Pilsner - DE
3.5
38
1
Mash
5% - Rice Hulls - US
0.5
0
0
Mash
Hops
Hallertau
0.75
Pellet
Boil
45 min(s)
6.6
16.8
Hallertau
0.25
Pellet
Boil
15 min(s)
6.6
3.0
Yeast
Wyeast German Wheat 3333
75%
Other Stuff
No other stuff in this recipe
Mash Steps
single infusion mash
Infusion
152
60 min
Special Instructions
1.Spread half an inch to and inch thick on the bottom of the mash tun. Then I add a gallon or so of hot water to pre-heat the mash tun / pre-soak the rice hulls (and also rinse them off). Drain that off and then continue about your mash.
2.If you do something like that then don't worry about figuring in any absorption from the rice hulls at all. ignore them for strike water purposes
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https://brewgr.com/Media/img/mug/3_t.jpg
