Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
1.4 kg Munich malt
0.7 kg Smoked malt
0.3 kg Carapils
13 g Hallertauer hops (4.2 % alpha)
½ packet Saflager WB 34/70 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 20 min
- 73 °C › 30 min
- 78 °C › 5 min
- Boiling › 80 min
Hop addition
10 g Hallertau hops › 70 before end of boil
3 g Hallertau hops › 10 before end of boil
Original gravity
12 °P 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