Description
🍺 Recipe Details 🍺
OG: 1.045 | IBU: 22 | ABV: 5%
MASH: 60min @ 65°C BOIL: 60min
GRIST
– 3.1kg Pilsner Malt (3.4 EBC)
– 1.5kg Flaked Rice (2 EBC)
– 200g Dextrin Malt (8 EBC)
– 200g Acidulated Malt (4.5 EBC)
– 150g Rice Hulls (recommended)
BOIL ADDITIONS
40g Hallertau MF (4% AA) (60min)
20g Hallertau MF (4% AA) (10min)
FERMENT @ 11°C until ferment slows, raise to 14°C for 2 days, then 18ºC until complete.
DRY (2 packs recommended)
Saflager W34/70
> LalBrew Diamond 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
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: LAGER
Calcium (Ca2+): 50
Magnesium (Mg2+): 3
Sodium (Na+): 0
Chloride (Cl-:): 35
Sulphate (SO42-): 80
Bicarbonate (HCO3–): 0
Optional: Increase Calcium content to 50ppm to improve yeast health. This water profile is intended to keep things super crisp! Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 4g, Magnesium Sulphate 1g, Calcium Chloride 2g. For Brisbane tap water use only the Calcium Sulphate addition along with 1/4 teaspoon potassium metabisulphite split across your mash and sparge water.
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