RECIPE FOR 10-LITRE BRAUMEISTER
Ingredients
12 l of brewing water to start with plus sparging water
1.0 kg Pilsner malt
1.2 kg Munich malt
0.3 kg Carapils
20 g Tettnang hops (4.2 % alpha)
½ packet Saflager S-23 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 25 min
- 73 °C › 40 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
15 g Tettnang hops › 70 min before end of boil
5 g Tettnang hops › 10 min before end of boil
Original gravity
12 ºP with 11 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C