1.048
OG1.012
FG4.7%
ABV10
IBU3
SRMNotes
This recipe uses Burr Oak acorns, soaked then hot processed till black using Thayer's guide, roasted at 200 degrees for 30 minutes, then crushed. The flavor is mild, very similar to wheat. This is a very labor-intensive recipe and the nutty flavor is fairly mild. I would use a punchier hefe base next time.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 3.00 lb | Pilsen / Pilsner (DE) | Mash | 46.15% |
| 2.00 lb | Acorns (US) | Mash | 30.77% |
| 1.50 lb | Wheat Liquid Malt Extract (US) | Mash | 23.08% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.40 oz | Hallertau - Pellet | Boil | 60 Minute(s) | 4.0% | 10.34 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 3068 Weihenstephan Weizen Liquid Yeast | 73% - 77% |
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