4,00 kg Vienna Malt (14,0 EBC) 55,6 %
1,00 kg Mild Malt (8,0 EBC) 13,9 %
1,00 kg Munich Malt (25,0 EBC) 13,9 %
0,60 kg Caramalt (31,0 EBC) 8,3 %
0,30 kg Crystal Malt (150,0 EBC) 4,2 %
0,10 kg Peated Malt (5,3 EBC) 1,4 %
0,10 kg Smoked Malt (5,2 EBC) 1,4 %
0,10 kg Special B Malt (350,0 EBC) 1,4 %
22,00 g Northern Brewer [10,50 %] - Boil 60,0 min 18,5 IBUs
20,00 g Hallertauer Mittelfrueh [5,10 %] - Boil 15,0 min 4,1 IBUs
10,00 g Hallertauer Mittelfrueh [5,10 %] - Boil 5,0 min 0,8 IBUs
Super Irish Moss - 1/4 teaspoon, 15 min. boil.
Mashed in at 62 C for 60 minutes, increased to 65 C for 30 minutes, mash out at 72 C for 15 minutes. Sparged at 80 C.
WLP 833 - German Bock Lager
2 packs with 4 liter starter (669 billion yeast cells)
Fermented at 6-9 degrees for 3 weeks, diacetyl rest for 3 days at 20 degrees, lagered at 5-6 degrees for 8 weeks.
Bottled with 1 pack extra yeast (WLP 833) at 20 C for 2 weeks for refermentation.