96% Weyermann Barke pilsnermalt
2% Weyermann Melanoidinmalt
2% Weyermann Munich I
20g Magnum @ 60 min
15g Mittelfrüh @ 60, 30, 15, 2 min
Gypsum, CaCl, Protafloc, lactic acid, Brewer's Clarex, gelatin
Mash in @ 50 C
60 min @ 63 C
15 min @ 72 C
5 min @ 77 C
Imperial #13 Global
700 Billion
Ferment at 8-9 degrees. When 2/3 of estimated fermentation is complete, gradually increase to 18 degrees for diacetyl rest. Then cold crash and add gelatin.
Carbonated with wort