Batch	268
Style	Weissbier

2025-05-31

Fermentables

• 2300 g VM Wheat 5 EBC
• 2200 g Weyermann pale ale 5.5-7.5 EBC

Hops

• 45 min 15 g Polish Magnum 14%

Yeast

• 10 g Mangrove Jack's M20 Bavarian wheat, BB: 07/2026

Starter

• No starter

Mash

• 20 l water
• 60 min at 60-67°C

Sparge

• 9 l 83°C water

Boil

• 60 min

Cooling

• Cool to 22°C
• Transfer 21 l to fermenter 7
• OG: 1.040

Pitching

• Sprinkle yeast on wort
• Wait ~15 min
• Mix yeast into wort by shaking the fermenter for ~1 min

Fermentation

• At room temperature, ~22°C