After the loss of all my brewing notes in Brewtoad. A partial mash dunkelweizen with some Westmalle and Rochefort dregs and, maybe/maybe not, set on unpitted, sour cherries in secondary.
Fermentables
42% - Liquid Malt Extract - Wheat - US
3.3
35
3
Late
13% - Dry Malt Extract - Amber
1
42
10
Extract
13% - Wheat - UK
1
37
2
Mash
2% - Chocolate Wheat Malt - DE
0.125
33
400
Mash
3% - CaraMunich I - DE
0.25
34
39
Mash
25% - Munich Light - DE
2
37
7
Mash
3% - Special B - BE
0.25
30
180
Mash
Hops
Tettnang
1
Pellet
Boil
60 min(s)
4.5
16.9
Yeast
White Labs Hefeweizen Ale WLP300
74%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Bring 5.5 qts water to 162 (shooting for 152). I want a medium light body. Mash for 60 minutes.
2.Bring 2 qts to a boil in brewpot. Settle the bed and then start collecting first runnings, setting the mash in the brewpot.
3.Bring another 5.5 qts. to 180-190 for sparging. Fill cooler to same level as during the mash.
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