Friday, May 3, 2019

Cinco de Mayo Hef

This is a Weihenstephaner clone essentially.  

Brewing with Mark Wade.

Grist
60% wheat: 7lb
20% pils: .5lb
20% Munich 10: .5lb

Water: 7.25G
Add calcium chloride for maltiness

Mash
Direct heat
Dough in 109-113 for 10
Step to 152

Boil 90 minutes
@60 add 15ibu Hallertau: .75oz

Chill, aerate only 2 minutes

Pitch 55 degrees and let free rise in basement.   Open ferment after 3 days if able. Crop yeast.