4,00 kg Maris Otter Malt 47,3 %
3,00 kg Munich Malt 35,5 %
0,50 kg Rye Malt 5,9 %
0,40 kg Peated Malt 4,7 %
0,10 kg Black Malt 1,2 %
45,00 g Northern Brewer
Boil 60,0 min
20,00 g Hallertauer Mittelfrueh Boil 10,0 min
23,00 g Juniper Berries (Crushed) Boil 10,0 mins
42,00 g Mead Wort
Boil 10,0 mins
Water/pH adjustments: none.
Mash in with 26 liters of water at 65-66 C for 45 minutes, raised to 70 C for 20 minutes.
Mash out at 77 C for 15 minutes.
Sparged with 9 liters 80 C water.
WLP001 California Al
1 pack,1,6 l starter
Pitched 1,6 liters of yeast slurry at 20 C. Shook fermentation bucket a bit to disperse yeast.
Oxygenated wort with around 2 liters/minute for around 1 minute.
Fermenation: 17,5 C for 3 weeks.