by Mike Dixon
3rd Place TRUB XIII (2001)
| 7 lb. Belgian Pale Malt |
| 7 lb. Wheat malt |
| 1.25 lb. Belgian CaraMunich |
95F
131F 15 min
149F 40 min
161F 30 min
170F 10 min
1 Teaspoon Gypsum in Sparge
90 minute Boil
| 1 oz. Hallertauer (4.25% AA, 60 min.) |
Wyeast 3333 – German Wheat
Ferment at 68 F
OG 1.083 FG 1.018
5 drops Sinamar per bottle for color, otherwise color is too light.