BYO jul/aug 2005 pg. 34
1,7kg pale wheat malt
300g unmalted wheat
2,2kg pale malt
mash in @ 53°C
rest for 20 min.
30 min @ 60°C
30 min @ 68°C
mash out @ 76°C
pH 5,7 after 4,0 ml lactic acid to the mash
pH 5,7 after 6,0 ml lactic acid to the sparge water
17g Perle for 70 min. 4,5% alpha
15g Liberty for 30 min. 6,1% alpha
16g Liberty for 0 min.
WLP008 East Coast Ale
OG: 11,2 brix (1.045)
FG: 6,0 brix (1.011)
19L
Bottled 4/5-07 with 188g corn sugar
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