Edinger Clone Jon Finch 23l

Description

This recipe is taken from the book Beer Craft by Jon Finch.
This recipe is based upon Erdinger Wheat beer, simple to brew and ferment, packed with those lovely banana clove flavours thanks to the yeast.

Ingredients

Crisp Pale Wheat Malt (2000 grams)
Crisp Maris Otter (1800 grams)
Crisp Munich Malt (130 grams)
Hallertauer Hersbrucker Pellet (25 grams)
Mangrove Jacks Bavarian Wheat Yeast M20 (1 packs)

Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 19L
Original Gravity: 1050
Final Gravity: 1009
ABV %: 5.9
IBU:

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

25g Hallertauer Hersbrucker – 60 min

Secondary additions and timing:

N/A

Yeast: Mangrove Jacks Bavarian Wheat yeast M20
Fermentation temperature/steps: ferment according to yeast instructions