7,50 kg Pilsner
0,30 kg Caramunich Malt II
0,10 kg Aromatic Malt
0,10 kg Biscuit Malt (
0,10 kg Chocolate Malt
0,10 kg Special B Malt
0,25 kg Candi Syrup, D-90
0,50 kg Candi Sugar, Dark
50,00 g Styrian Goldings - 60 min
10,00 g Hallertauer Mittelfrueh [- 15 min
10,00 g Styrian Goldings - 15 min
10,00 g Hallertauer Mittelfrueh - 1 min
10,00 g Styrian Goldings - 1 min
1,00 tsp Calcium Chloride (Mash 90,0 mins)
1,5ml Phosphoric acid per 25L in mash liquor.
1,00 Items Whirlfloc Tablet (Boil 15,0 mins)
1,00 tsp Yeast Nutrient (Boil 10,0 mins)
Add 18 l of water at 86 C to obtain mash temperature of 65C
Mash light malts at 65C for 90 min.
Caramunich, Chocolate and Special-B malts added at start of sparge
Fly sparge with 22 l water at 77 C
Wyeast Labs 3787
6L starter
Ferment at 20C until FG is reached