5,70 kg Pilsner
4,30 kg Munich Malt
0,50 kg Wheat Malt,
0,25 kg Caramunich Malt
0,25 kg Melanoiden Malt
0,20 kg Carafa III
100,00 g Perle [8,00 %] - Boil 80,0 min
50,00 g Tettnang [2,80 %] - Boil 10,0 min
40,00 g Tettnang [2,80 %] - Boil 0,0 min
Add 1.5 ml phosphoric acid per 25L brewing liquor for mash only
Add 2g Calcium Cloride in mash
1,00 Items Whirlfloc Tablet (Boil 10,0 mins)
2,00 tsp Yeast Nutrient (Boil 10,0 mins)
Protein Rest:Add 15 l of water at 70C step temp 50C for 30 min
Saccharification1: Add 12 l of water at 85 C step temp 62C for 30 min
Sacccharification2: Add 12 l of water at 87C step temp 68C for 30 min
Whitelabs WLP029
4 liter starter
Ferment at 16C for 10 days.
Raise temp to 20C last 2 days
Siphon off the yeast in new barrel and lager for 2 weeks before bottling