RECIPE FOR 10-LITRE BRAUMEISTER
Ingredients
12 l of brewing water to start with plus sparging water
2.2 kg Pale Ale malt
0.3 kg Carapils
25 g Centennial hops (12.3 % alpha)
50 g Cascade hops (6.8 % alpha)
½ packet Yeast Safale US-05
Method
Mash programme
- 63° C › Start mashing
- 63° C › 70 min
- 73° C › 5 min
- 78° C › 5 min
- Boiling › 80 min
Hop addition
12 g Centennial › 70 min before end of boil
13 g Centennial › 55 min before end of boil
20 g Cascade › 40 min before end of boil
15 g + 15 g Cascade › End of boil + cooling
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C