Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
1.2 kg Wheat malt
1.2 kg Pilsner malt
10 g Tettnang hops (4.2 % alpha)
½ packet Safbrew WB06 yeast
Method
Mash programme
- 50 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 15 min
- 73 °C › 35 min
- 78 °C › 15 min
- Boiling › 80min
Hop addition
10 g Tettnang hops › 70 min before end of boil
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 22 ºC
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C.