- 250g Abbey Malt
- 250g Biscuit Malt
- 250g Candi Sugar (clear, home-made)
- 740g Wheat Malt
- 3.45kg Pilsen Malt
- 35g Hallertauer @ 90
- 20g Saaz @ 30
- WLP530
OG 1059, 19.5L
Into the fermenter it was a beautiful golden colour, which is what I was aiming for. I intend to make a second stronger beer and pitch onto the yeast cake.
Continuing problems with immersion chiller tap and connectors meant that the kitchen floor ended up a proper state.