Thinking of brewing this wheat style beer in the next couple of weeks, however im a bit confused at the brew process
http://www.aussiehomebrewer.com/forum// ... recipe=453
The brew notes are as follows
"As copied from Protz and Wheelers' 'Brew Classic European beers at home'. Great beer, very similar to Schneider Weisse.<br/>Won best Wheat beer at Bitter & Twisted Festival 2007, even though still undercarb'd, with 40 points each from two BJCP-skilled judges.<br/><br/>50°C mash-in, but only for 20 min.<br/>60 minute rest at 63°C.<br/>120 min boil. Bittering hops only added for 30 min. 83% Apparent attenuation -> 5.2% alc/vol"
What the heck is mashin at 50deg for 20minutes then a 60 minute 'rest' at 63deg ?
Does it mean that i mash in at 50degrees, hold it at that temp for 20 minutes, then ramp up the temp to 63deg's for 60 minutes then boil for two hours?
Sorry if i have answered my own question, but its totally different to the BIABS i have done to date. (mostly mashing at 64-66 deg for 90min)
Post #1 made 7 years ago
Last edited by redlegger on 10 Jun 2010, 16:20, edited 10 times in total.
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