Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
1.6 kg Bohemian Lager malt
0.5 kg Carahell
0.3 kg Wheat malt
10 g Hallertauer hops (8 % alpha)
3 g Cascade hops (6 % alpha)
½ packet Saflager S-23 yeast
Method
Mash programme
- 62 °C › Start mashing
- 62 °C › 40 min
- 72 °C › 30 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
5 g Hallertauer › 65 min before end of boil
3 g Hallertauer › 40 min before end of boil
2 g Hallertauer hops at end of boil
3 g Cascade hops at end of boil
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 12 ºC
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.