4.50 kg Pale Malt
4.50 kg Pilsner
1.50 kg Munich Malt - 10L
1.50 kg Munich Malt - 20L
1.00 kg Caramunich Malt
0.50 kg Biscuit Malt
0.50 kg Caramel/Crystal Malt - 20L
0.25 kg Special B Malt
0.20 kg Wheat, Torrified
0.80 kg Brown Sugar, Dark
80.00 g Styrian Goldings - Boil 75.0 min
50.00 g Hallertauer Hersbrucker - Boil 45.0 min
6.00 g Calcium Chloride in Mash
3.00 g Gypsum (Calcium Sulfate) in Mash
1.00 Whirlfloc Tablet (Boil 10.0 mins)
10 g Yeast Nutrient (Boil 10.0 mins)
Two step infusion mask
- Saccharification - 62.0 C 30 min
- Saccharification - 68.0 C 60 min
Thiriez brewery
5L Starter
Ferment 2 weeks at 20C until FG is reached, then 2 weeks maturation at 12C
The yeast is from the Thiriez brewery in France. I visited the brewery in August 2017. I brought back a bottle of their "La Blonde D'Esquelbecq" and re-cultured their yeast from the dregs.