Pale ale
Munich II
Red currant
Tettnanger (boil + aroma)
yeast nutrients
Mash-in @ 63 °C
1. rest 45 min @ 63 °C
2. rest 45 min @ 68 °C
Mash-out 10 min @ 78 °C
WLP568
3 l starter
Start @ 21 °C. Let temperature freely rise to 27 °C. Added red currants after 9 days. Hold temperature at 27 °C. Cold crash after another 15 days. Bottled after another two weeks.