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Orly’s Wheat
By BückDich

This is an all-grain triple de
50% Domestic Pale 2-Row (~5lbs @ 70% Eff)
50% German Wheat Malt (~5lbs @ 70% Eff)

2.7 AAU Hallertau (60 minutes)
1.4 AAU Hallertau (15 minutes)

WLP380 - White Labs Hefeweizen IV Ale Yeast
Wyeast 3333 - 3333 German Wheat Yeast
Target OG: 1.050
Estimated IBUs: 15

Boil each thick decoction for 5 minutes to get some caramelization.
Shoot for a Water/Grain ratio of 1 - 1.25.
Protein Rest: Infusion mash @ 122ºF (20 minutes)
Alpha Rest: Decoction to 150ºF (30 minutes) (~1/3 Mash Volume)
Beta Rest: Decoction to 160ºF (30 minutes) (~1/5 Mash Volume)
Mash-Out: Decoction to 168ºF (10 minutes) (~1/5 Mash Volume)
Boil wort for 60 minutes. Irish moss or Whirlfloc is optional depending if you want a thick haze or light haze in your beer.
Ferment at 68ºF until fermentation subsides (less than 1 bubble per minute through the airlock).
Allow to condition in a secondary fermentor, bottles, or keg for 3 weeks to allow sulfer to finish out.

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