10 kg Heidelberg pilsnermalt
2,5 kg Heidelberg palemalt
0,5 kg Karamellmalt
Amarillo
45 min @ 66c
15 min @ 77c
Nottingham
2x11g dry / 22L
Fermentation profile, in degrees celsius
starting at 20 for 1,5 days
moving gradually towards 17 over 2,5 days
holding 17 for 2 days
moving towards 23 over 6 days
cold crashing down to 4 at day 13