This is a style that I love (Schneider Weisse Hopfenweisse Tap 5, Cloudwater Collecting Flowers) but never tried brewing before.
OG: 1.074
FG: 1.017
ABV: 7.5%
IBU: 40
EBC: 14.4
Malt
Wheat Malt (Crisp) - 50%
Pale Ale Malt (Dingemans) - 40%
CaraGold (Crisp) - 6%
Melanoidin Malt (Weyermann) - 4%
Hops
Hallertau Magnum - 31.2 IBU at 30 minutes
Necteron - 40g/3.6 IBU in a 75°C Whirlpool
Vic Secret- 40g/3.6 IBU in a 75°C Whirlpool
Necteron - 60g Dry Hop on day 7
Vic Secret- 60g Dry Hop on day 7
Yeast
2 packs of Wyeast 3068
Mash Schedule
15 minute protein rest at 50°C
45 minute mash at 65°C
20 minute mash out at 75°C
Ferment at 20°C for 2 days, then ramp to 24°C over 3 days and hold until complete.
Anyone done the style before? If so, any recommendations/advice (other than LOTS OF RICE HULLS)?
OG: 1.074
FG: 1.017
ABV: 7.5%
IBU: 40
EBC: 14.4
Malt
Wheat Malt (Crisp) - 50%
Pale Ale Malt (Dingemans) - 40%
CaraGold (Crisp) - 6%
Melanoidin Malt (Weyermann) - 4%
Hops
Hallertau Magnum - 31.2 IBU at 30 minutes
Necteron - 40g/3.6 IBU in a 75°C Whirlpool
Vic Secret- 40g/3.6 IBU in a 75°C Whirlpool
Necteron - 60g Dry Hop on day 7
Vic Secret- 60g Dry Hop on day 7
Yeast
2 packs of Wyeast 3068
Mash Schedule
15 minute protein rest at 50°C
45 minute mash at 65°C
20 minute mash out at 75°C
Ferment at 20°C for 2 days, then ramp to 24°C over 3 days and hold until complete.
Anyone done the style before? If so, any recommendations/advice (other than LOTS OF RICE HULLS)?