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I did my first wheat beer a few weeks ago and it turned out fine, no problems. The wheat malt I used was domestic Australian Barrett Burston used at the rate of 45% wheat and 55% pilsner malt. No black gunk, not sure where that could have come from - where did you source your wheat malt? http://i67...

Hmmm,

I mash in at 68c, lag for 60 mins, then use a pulley system to slightly raise the bag, bring the wort to 76 degrees and leave for 15 mins without lagging again.
Am I doing it wrong? Should I mash for 90 mins?

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