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26 liters

OG: 1056

FG: 1012

Alc.Vol.: 5,8%

IBU: 23

Malts and adjuncts:

Pilsner - 5,6kg

Munich Type 1 - 0,9kg

Carahell - 0,5kg

Mashing:

Strike water 24 liters, 53*C

Salt addition 2,4g CaCl, 4,8g CaSO4

Mashing steps:

20min - 50 *C

60min - 66*C

20min - 72*C

Mash-out 10 min - 78*C

Sparge volum 13 liters (2g CaSo4, 1g CaCl)

Boiling - 80 min

Hop additions:

60min - 33g Tradition (5,3%)

15min - 25g Tettnang (2,1%)

5min - 30g Tradition (5,3%)

15min - Yeast nutrient 1/2 teaspoon

15min - 1g Protafloc

Yeast 2pks Fermentis WB34/70 Bavarian Lager

rehydrated

Pitching temperatur - 11*C

Fermenting:

12 days - 11*C

increase temperature by 1*C/day to 16*C

4 days - 16*C

Dry hop 30g Tradition added 16. day of fermentation

Cold-crashed for 2 days.

Carbonation:

Bottled with 7,5g/liter table sugar

2 weeks carbonation at room temperature

Maturing/Conditioning:

12 weeks at 2*C

Note: If you cannot rack your lager at 0-4*C for 2-3 months, use Californian lager yeast at low temperatur for fermenation and rack as cold as you can for 2-3 months.

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