9,50 kg Pale Malt, Maris Otter
0,30 kg Crystal Malt
0,10 kg Carafa II
100,00 g East Kent Goldings - Boil 60,0 min
100,00 g Styrian Goldings - Boil 10,0 min
60,00 g East Kent Goldings - Boil 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
Wyeast 1469
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
Add dark malts at sparging.
Lower mash pH with Phosphoric acid in mash water