11,00 kg Pilsner
0,50 kg Caramunich Malt II
0,20 kg Aromatic Malt
0,20 kg Biscuit Malt
0,20 kg Chocolate Malt
0,20 kg Special B Malt
0,50 kg Candi Syrup, D-90
0,25 kg Candi Sugar, Dark
60,00 g Styrian Goldings - Boil 60,0 min
10,00 g Hallertauer Mittelfrueh - Boil 15,0 min
10,00 g Styrian Goldings - Boil 15,0 min
10,00 g Hallertauer Mittelfrueh - Boil 1,0 min
10,00 g Styrian Goldings - Boil 1,0 min
2.0 tsp Calcium Chloride (Mash 90,0 mins)
2,50 tsp Yeast Nutrient (Boil 10,0 mins) Whirlfloc Tablet (Boil 15,0 mins)
Step mashing
- step1 at 61C for 45 min
- step2 at 68 for 45 min
No mashout
Sparging to reach 30 liters
Wyeast Labs 3787
5 liter starter
Ferment for 14 days at 20C
Transfer to bottling bucket and leave for 7 days before bottling.
Add 4g Lallemand CBC yeast to bottling bucket together with 200g sugar which have been boiled for 20 min in 300ml water