Description
🍺 Recipe Details 🍺
OG: 1.028 | IBU: 18 | ABV: 2.9%
MASH: 60min @ 66°C, 10min @ 76°C BOIL: 60min
GRIST
– 2.55kg Weyermann Pilsner (3.5 EBC)
– 270g Voyager Dexter (Dextrin Malt) (8 EBC)
– 80g Simpsons Caramalt (54 EBC)
– 80g Voyager Voodoo (75 EBC)
– 80g Gladfield Sour Grapes (4.5 EBC)
BOIL ADDITIONS
25g Hallertau MF (4.8% AA) (60min)
HOPSTAND / WHIRLPOOL (20min @ 90°C)
25g Hallertau MF
FERMENT (Lager Schedule)
– 10 Days @ 11°C
– 2 Days @ 17°C (Diacetyl Rest)
– 2 Days @ 17°C (Diacetyl Rest)
– 14 Days @ 2°C (Cold Crash and Condition / Lager)
DRY (2 packs recommended)
> Mangrove Jack’s M76 Bavarian Lager
Saflager W34/70
LalBrew Novalager
LIQUID
Bluestone Pilsen
Bluestone Freiburg
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and no diacetyl is present
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: YELLOW BALANCED
Calcium (Ca2+): 40
Magnesium (Mg2+): 5
Sodium (Na+): 2
Chloride (Cl-:): 50
Sulphate (SO42-): 50
Bicarbonate (HCO3–): 0
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 1.6g, Magnesium Sulphate 1.5g, Calcium Chloride 2.9g
For Brisbane tap water add Calcium Sulphate 1.6g along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water
Note: Allow additional time for conditioning / lagering
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