Ingrediënten voor 10 liter bier:
1450 gram roggemout 7 EBC
660 gram pilsmout 3 EBC
660 gram munichmout 20 EBC
220 gram Weyermann CaraMunichmout 120 EBC
30 gram Weyermann Carafa Special II 1100 EBC
8 gram Tettnang hoppellets 4% alfazuur (60 minuten koken)
4 gram Saaz hoppelletes 4% alfazuur (15 minuten koken)
Wyeast 3068 (Weihenstephan Weizen) of White Labs WLP300 (Hefeweizen Ale)
Schroot de mout en maak een maisch in de verhouding vloeistof tot storting van 3:1 (in gewicht) en een temperatuur van 68 °C. Houd de maisch op een temperatuur van 68 °C tot de omzetting compleet is. Voeg onder voortdurend roeren kokend water toe tot de temperatuur 76 °C is. Spoel langzaam met water van 77 °C tot je 13 liter wort hebt met een SG van 1042. Kooktijd is 90 minuten. Voeg de hop toe volgens schema en koel daarna snel af tot 17 °C. Voeg gist toe en laat vergisten op 17 °C.
Begin SG: 1054 Eind SG: 1014 IBU: 17 Alc.: 5,3%
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