Winter Wave Weizenbock

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Water Treatment: 8.50 gal RO Water Water  3.03 g Gypsum (Calcium Sulfate) (Mash)  2.33 g Epsom Salt (MgSO4) (Mash) 1.86 g Calcium Chloride (Mash)

Temperature Mash, 5 Step, Medium Body

1 – Acid Rest: Add 33.56 qt of water and heat to 95° F over 0 min 95° F 10 min.
2 – Protein Rest 1: Heat to 113° F over 15 min and hold for 10 min.
3 – Protein Rest 2: Heat to 135° F over 15 min 135° F 15 min.
4 – Saccharification Step 1: Heat to 145° F over 15 min 145° F 20 min.
5 – Saccharification Step 2: Heat to 154° F over 15 min 154° F 20 min. Mash Out Heat to 168° F over 15 min 168° F 10 min.

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Winter Wave Weizenbock

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