3rd Place, Best in Show; 1st Place German Wheat and Rye Beers – UK National Homebrew Competition 2011
BJCP Style Guide: 15 A Weizen/Weissbier
60% Wheat Malt
40% Pilsner Malt
H Mittelfrüh 13IBU 60min
IBU: 13 (calc. Tinseth)
Mash 43C, 15min, infuse boiling water to 55C for 20min, infuse boiling water to 68C for 45min. Pull a thick decoction and boil for 20min and return to tun for mash out. No copper finings used. Pitch at 15C and allow to rise to 17C.