Second version of the Lemon Hopfen Weiss we brewed last year.
MALT:
Crisp Best Ale Malt – 3kg
Crisp Wheat Malt – 1kg
Munich Malt – 500g
Cara Malt – 200g
HOPS:
Perle – 10g / 60 minutes
Mosaic – 80g / 5 minutes
Citra – 80g / 5 minutes
ADJUNCTS: 1x Campden tablet, 9.0g Calcium Sulphate
YEAST: Safbrew WB-06
STRIKE VOLUME: 28.2 litres
FERMENTER VOLUME:
FERMENTER:
OG: 1.060
FG: 1.014
ABV: 6%
MASH: 65°C / 60 minutes, raise to 75°C mashout and hold for 15 minutes
BOIL: 60 minutes
CARBONATION: 2.4 units