taken from http://maischemalzundmehr.de/index.php?inhaltmitte=recipe&id=748
I used Munich Light instead of Munich II (which is darker) and adapted the relations to match the original recipe better. The yeast is also a different one.
Fermentables
57% - Pilsner - DE
2
38
2
Mash
26% - Munich Light - DE
0.9
37
8
Mash
14% - Wheat Malt - DE
0.5
37
2
Mash
3% - Flaked Oats - US
0.1
37
1
Mash
Hops
Citra
12
Pellet
Boil
80 min(s)
13.2
28.0
Citra
5
Pellet
Boil
10 min(s)
13.2
4.0
Yeast
Fermentis Safbrew T-58
70%
Other Stuff
Irish Moss
0.003
kg
FlameOut
Mash Steps
Mash-In
Infusion
57
10 min
Saccharification Rest
Infusion
63
60 min
Mash-Out
Infusion
73
20 min
Special Instructions
1.Ferment at 19?C - 21?C and carbonate with 5.5g/L
Turned out stronger than planned, but tastewise pretty good. A bit over-carbonated, but I like how clear it got after just a few weeks. The yeast made it less like a German and more like a Belgian beer I guess :) Very drinkable
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