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Mash
Mash the pale ale malt in 11 liters of water.
Note: Target 65°C.
Sparge
Lauter and sparge to collect 27 liters of wort.
Note: Avoid oversparging.
Boil
Boil the wort vigorously for 60 minutes.
Note: Add 22 g Hallertauer Hersbrucker at the start.
Late additions
Add 5 g hops at 5 minutes, Protafloc at 15 minutes remaining, and coriander plus Curaçao peel at 10 minutes remaining.
Note: Follow the recipe timing.
Honey
Add 500 g honey during the final 10 minutes.
Note: Stir gently to dissolve.
Final hops
Add 6 g Hallertauer Hersbrucker during the final minute.
Cool and transfer
Cool to 24°C, oxygenate, and transfer to a sanitized fermenter.
Note: Pitch yeast promptly.
Pitch yeast
Pitch Wyeast 3068 Weihenstephan Weizen.
Note: Keep fermentation temperature stable.
Ferment
Ferment until complete.
Note: Expected ABV 5.6%; target FG 1.009.
Lager
Lager after primary fermentation.
Note: Keep cold and undisturbed.
Mash 4.4 kg pale ale malt at 65°C for 1 hour with 11 liters. Sparge to 27 liters. Boil 60 minutes with Hallertauer Hersbrucker additions, Protafloc, coriander, Curaçao peel, and honey. Ferment at 24°C, lager 3 weeks at 12°C.