Instructions: This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge. We cut it off at a gravity of 1.015 because we werent getting sweet- ness, just grainy notes. The hot break in the boil was the most unbelievable thing Ive ever seen. It looked like egg drop soup. We took out a sight glass and grab- bed a bit and the flocks were huge-as much as 1/2 inch in diameter.

Original Gravity: 1.055

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.