Going for German style Hefe -similar to Franzi or Weihenstephaner. Only my 2nd batch but would appreciate a sanity check from you guys from a modified recipe courtesy of Bobs Homebrew (great Seattle Homebrew store!)
6.6 lbs Briess Wheat Liquid Malt Extract
1 oz. Hallertau Hops (60 min boil)
Specialty Grains:
12 oz German Wheat Malt
8 oz Aromatic Malt
6 oz Carapils Malt
(all grains steeped for 45 min)
1 dead rat
Wyeast 3068 Liquid Yeast.
Ferment for ~ 10 days at 60-65 deg F for more balance, 65-70 deg F for more banana.
everything seem ok? Need more details? Are the specialty grains really necessary?? Do i need more extract? Thanks for your input! Also a shoutout again to Bobs since my first IPA using their recipe turned out delicious
6.6 lbs Briess Wheat Liquid Malt Extract
1 oz. Hallertau Hops (60 min boil)
Specialty Grains:
12 oz German Wheat Malt
8 oz Aromatic Malt
6 oz Carapils Malt
(all grains steeped for 45 min)
1 dead rat
Wyeast 3068 Liquid Yeast.
Ferment for ~ 10 days at 60-65 deg F for more balance, 65-70 deg F for more banana.
everything seem ok? Need more details? Are the specialty grains really necessary?? Do i need more extract? Thanks for your input! Also a shoutout again to Bobs since my first IPA using their recipe turned out delicious