Changes

"To make this type of beer one third wheat and two-thirds barley malt are used. The wheat malt is ground fine, the barley coarse, to help filtering. The mashing procedure is brief, a kettle mash or a thick mash. The hopping rate is one pound [half kilo] per zentner [50 kg] of malt, boil time 90 minutes. It's pitched with top-fermenting yeast, one lier per zentner. Fermentation temperature 22º C , barrel fermentation. Primary then bottich (vat) fermentation is rarer; pitching temperature usually 15º C. The gravity of the wort is between 8 and 10º [Plato]. They are highly-attenuated, highly carbonated and wholesome and are regarded as special beers."