Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
2.1 kg Pilsner malt
0.3 kg Wheat malt
15 g Tettnang hops (4.2 % alpha)
½ packet Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80min
Hop addition
10 g Tettnang hops › 70 min before end of boil
5 g Tettnang hops › 10 min before 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.