Weissbier brewday:
Salop Weisse
Weissbier
5.0% / 13.2 °P
All Grain
Grainfather G30
76.7% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 17 L
Sparge Water: 15 L
Total Water: 32 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.048
Vitals
Original Gravity: 1.053
Final Gravity: 1.015
IBU (Tinseth): 12
Colour: 6.7 EBC
Mash
Temperature — 65 °C — 60 min
Malts (5 kg)
2.5 kg (48.1%) — BestMalz Pilsen Malt — Grain — 3.5 EBC
2.5 kg (48.1%) — Crisp Wheat Malt — Grain — 4.1 EBC
Other (200 g)
200 g (3.9%) — Briess Rice Hulls — Adjunct — 0 EBC
Hops (40 g)
40 g (12 IBU) — Tettnang 2020 (Whole) 3% — Boil — 60 min
Yeast
1 pkg — Mangrove Jack's M20 Bavarian Wheat Yeast 72.5%
Fermentation
Primary — 22 °C — 14
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All went well, 80% mash efficiency, OG 1.050 which was a few points under, but I think I oversparged by half a litre.
In any case I think it will finish lower than 1.015 so it should still be <5%.
The M20 has been in my brewing box for almost 3 years, but this being a wheat beer I pitched it anyway, without hydrating, I just sprinkled it in. Activity 12 hours later, so it must be OK.