Est IBU: 13
5.25lbs Munich I
5.25lbs Wheat Malt
.3oz Magnum (12.9%AA) @60min
#1 – Wyeast Weihenstephen Weizen (3068)
70-73F first 48 hrs. Day 5: Diacetyl rest @ 73F for 24 hrs.
3.3gal Strike @ 167F. Mash in @ 156F. 60min mash. 152F @30min. 146 @ end of 60min. 4.1gal sparge @172F. 6.25gal preboil. 60min boil. 5.5gal post boil.
A lot of sulfur @ keggin – added .5litre krausening beer & (1oz Table Sugar + 60ml water) and let sit for 7 days.
Notes for next time:
Too sulfur-y in the end, which never cleared up. Beer color was lighter than desired – add specialty malt for color.