Weissbier Hell

Water for brewers who build their own water 30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water + 0.8g NaCl (table salt) 0.6g MgSO4 (epsom salt) 1.8g NaHCO3 (baking soda) 4.0g CaCO3 (chalk) (58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3) Grist 89% Weyermann Munich I (light Munich) 10% Weyermann CaraMunich I 1% Wyermann Carafa II special Aim for a post boil gravity of 11.5 *P (1.046 SG) Hops German Spalter Hops to get to 27 IBU (Tinseth) at a 60 min boil time. Substitution with German Magnum possible, though the bitterness will not be as smooth. Yeast Wyeast 1007, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch. Mash Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out: protein rest : 54 *C (131 *F) for 20 min saccrification rest : 65.5 *C (150 *F) for 45 min mash-out : 76 *C (169 *F) Boil Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle) Primary fermentation Ferment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation. Aging/Lagering