Weissbier 10A Award Winner!!
2019 - 2nd Place, “Overall” at Hopslingers/Karben4’s I’d Tap That German Brew-Off
2019 - 1st Place, “Table 5” at South Central WI Area Counties Cup
2019 - 1st Place, “Wheat Beers” at Manitowoc County Fair
2019 - Reserve Grand Champion Best of Show at Manitowoc County Fair (2nd Overall)
Volume Into Fermenter: 5.5 gallons
-Dough in Ferulic Acid rest at 1.0 qt/lb
-Ferulic Acid rest needs to be done with a mash pH 5.7-5.9
-Adjust mash pH for conversion after Ferulic Acid rest
-Infuse to hit Beta Amylase rest at 1.6 qt/lb
-Decoction performed to go from Beta Rest to Alpha Rest
-Decoction not necessary, as infusion would suffice, but decoction reportedly helps with head retention and turbidity stability.
-90 minute boil