Description
🍺 Recipe Details 🍺
OG: 1.049 | IBU: 24 | ABV: 4.9%
MASH: 30min @ 63°C, 30min @ 70°C BOIL: 60min
GRIST
– 2.6kg Gladfield German Pilsner (4 EBC)
– 2.1kg Voyager Munich (18 EBC)
– 200g Voyager Chocolate (1100 EBC)
– 200g Weyermann Carafa 2 (1100 EBC)
BOIL ADDITIONS
50g Hallertau Mittelfruh (4% AA) (60min)
WHIRLPOOL/HOPSTAND:
20g Hallertau Mittelfruh (90°C for 15min)
FERMENT @ 12°C
DRY (2 packs recommended)
> Saflager W34/70
Mangrove Jack’s M76 Bavarian Lager
LIQUID
Bluestone Stuttgart
Bluestone Freiburg
* fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: BLACK BALANCED
Calcium (Ca2+): 50
Magnesium (Mg2+): 7
Sodium (Na+): 20
Chloride (Cl-:): 70
Sulphate (SO42-): 70
Bicarbonate (HCO3–): 50
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 2.4g, Magnesium Sulphate 2.3g, Calcium Chloride 3.8g, Bicarb Soda 2g
For Brisbane tap water add Calcium Sulphate 2.4g along with 1/4 teaspoon potassium metabisulphite split across your mash and sparge water.
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