Description
🍺 Recipe Details 🍺
OG: 1.046 | IBU: 21 | ABV: 5%
MASH: 30min @ 60°C, 30min @ 70°C BOIL: 70min
GRIST
– 4.3kg Weyermann Premium Pilsner (Extra Pale) (2.6 EBC)
– 230g Voyager Munich (16 EBC)
– 150g Gladfield Sour Grapes (4.5 EBC)
– 100g Gladfield Chit Malt (3 EBC)
BOIL ADDITIONS
30g Hallertau MF (4.2% AA) (60min)
30g Hallertau MF (4.2% AA) (10min)
FERMENT @ 10°C for 10 days, 14°C for 2 days. 18ºC for 2 days (Diacetyl rest)
Lager at 2°C for as long as possible before serving
DRY (2 packs recommended)
> Saflager W34/70
Mangrove Jack’s M76 Bavarian Lager
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
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: BALANCED
Calcium (Ca2+): 5
Magnesium (Mg2+): 7
Sodium (Na+): 2
Chloride (Cl-:): 61
Sulphate (SO42-): 71
Bicarbonate (HCO3–): 2
Adjust your water profile with our range of brewing salts.
Typical additions using RO water:
Calcium Sulphate 2.4g, Magnesium Sulphate 2.3g, Calcium Chloride 3.8g
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