Description
🍺 Recipe Details 🍺
OG: 1.050 | IBU: 22 | ABV: 5%
MASH: 30min @ 60°C, 30min @ 70°C BOIL: 60min
GRIST
– 3kg Weyermann Munich (15 EBC)
– 1kg Weyermann Pilsner (3.5 EBC)
– 1kg Weyermann Munich 2 (28 EBC)
– 220g Carafa Special II (1100 EBC)
– 160g Weyermann CaraMunich 1 (90 EBC)
BOIL ADDITIONS
40g Hallertau Mittelfruh (4% AA) (60min)
30g Tettnang (4% AA) (10min)
FERMENT @ 11°C for 3 weeks, 17°C for 3 days
DRY (2 packs recommended)
> Saflager W34/70
LalBrew Diamond Lager
Saflager S-189
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
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: DARK MALTY
Calcium (Ca2+): 50
Magnesium (Mg2+): 5
Sodium (Na+): 17
Chloride (Cl-:): 70
Sulphate (SO42-): 50
Bicarbonate (HCO3–): 50
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 1.8g, Magnesium Sulphate 1.3g, Calcium Chloride 4.3g, Bicarb Soda 1.8g
For Brisbane tap water add 1g each of Calcium Sulphate and Magnesium Sulphate, along with 1/4 teaspoon of Potassium Metabisulphite split across your mash and sparge water.
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