Recipe modified from Brooklyn Brew Shop's Brooklyn to Bamberg book
Fermentables
8% - Pilsner - DE
0.0907
38
1
Steep
42% - Pilsner - DE
0.455
38
1
Mash
42% - Pale Wheat - CA
0.4556
36
2
Mash
8% - Acidulated Malt - DE
0.0907
27
3
Mash
Hops
Tettnang
6
Pellet
Boil
40 min(s)
4.5
13.7
Yeast
Mangrove Jack's Bavarian Wheat Yeast
70%
Other Stuff
No other stuff in this recipe
Mash Steps
Saccharification Rest
Infusion
66
60 min
Special Instructions
1.Make a sour mash 3 days ahead of brew day. Heat 1 cup of water to 54C. Add the 90g of Pilsner malt and stir. Temperature should drop to 49C. Hold temperature at 49C for 45 minutes, then seal (mason jar, plastic wrap, etc). Hold at 46C for 3 days.
2.Mash with 2L targeting 66C
3.Add the sour mash, mash out with 4 L targeting 77C
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