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Batch Size: 5 gallons (19 liters)
Brewhouse Efficiency: 75%
4.19 lb (1.9 kg) Rahr 2-row
4.19 lb (1.9 kg) Rahr Pilsner
1.61 lb (730 g) Rahr White Wheat
0.32 lb (145 g) Weyermann Acidulated
0.28 oz (8 g) Magnum (calculate to 20 IBUs) at 60 minutes
0.30 oz (8.5 g) Liberty at 15 minutes
1.20 g Yeastex at 15 minutes
0.60 g Whirlfloc G at 15 minutes
0.30 oz (8.5 g) Liberty at 0 min (whirlpool)
0.95 oz (27 g) each Liberty and Crystal on day 7 after yeast removal or racking to secondary
Mash for 45 minutes at 153°F (67°C). Vorlauf and sparge into the kettle. Boil for 60 minutes, following the kettle-additions hops schedule. After the boil, chill the wort, aerate, then pitch yeast at 65°F (18°C). Maintain a fermentation temperature of 68°F (20°C) for a minimum of 14 days. Dry hop on day 7 after yeast removal or racking to secondary. Cold crash, package, and carbonate.
Try to emulate a Brussels water profile as closely as you can for best yeast expression and to avoid harsh extraction from the last wort runnings. Also do your best to avoid putting the yeast under unnecessary head pressure.