Mattyde05
Well-Known Member
- Joined
- Mar 26, 2013
- Messages
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Hi everyone so I will be brewing my first hefeweizen this weekend I’ve brought a recipe pack from the malt miller
Crisp Pale Wheat Malt (2000 grams)
Crisp Maris Otter (1800 grams)
Crisp Munich Malt (130 grams)
Hallertauer Hersbrucker Pellet (25 grams)
Mangrove Jacks Bavarian Wheat Yeast M20 (1 packs)
Batch Size: 19L
Original Gravity: 1050
Final Gravity: 1009
ABV %: 5.9
IBU:
THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
25g Hallertauer Hersbrucker – 60 min
Fermentation 14 days @ 21c
My questions are . 1. Are there any more mash steps I need to be Aware of ?
2 . Do I need to cold crash ?
3 . Any tips and hints to help me out .
thanks
Crisp Pale Wheat Malt (2000 grams)
Crisp Maris Otter (1800 grams)
Crisp Munich Malt (130 grams)
Hallertauer Hersbrucker Pellet (25 grams)
Mangrove Jacks Bavarian Wheat Yeast M20 (1 packs)
Batch Size: 19L
Original Gravity: 1050
Final Gravity: 1009
ABV %: 5.9
IBU:
THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
25g Hallertauer Hersbrucker – 60 min
Fermentation 14 days @ 21c
My questions are . 1. Are there any more mash steps I need to be Aware of ?
2 . Do I need to cold crash ?
3 . Any tips and hints to help me out .
thanks