BYO October 2005 pg. 35
3,2kg Munich type II
1,6kg Vienna
230g Melanoid malt
Single step mash 60 min 66-69°C
ph 5,67, no adjustment
6ml lactic acid in sparge water
40g Hallertau 2,8% alpha 60 min.
22g Tettnang 3,8% alpha 60 min.
14g Saaz 15 min.
7g Tettnang 15 min.
WLP011 European Ale
OG: 11,7 brix (1.047)
FG: 6,2 brix (1.010)
Bucket 2
Bottled 7/5-07 with 78g glucose
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