3.5 kg - Pilsen Malt 3.5 EBC (65.3%)
900 g - Munich 15 EBC (16.8%)
400 g - Melanoidin 70 EBC (7.5%)
300 g - Munich Dark 28 EBC (5.6%)
200 g - Caramel Munich I 90 EBC (3.7%)
60 g - Carafa Special II 1100 EBC (1.1%)
60 min - 19 g - Merkur - 13.9% (27 IBU)
20 min - 40 g - Saphir - 4.5% (11 IBU)
5 min - 40 g - Saaz - 3.9% (3 IBU)
Mesk - 1 g - Baking Soda (NaHCO3)
Mesk - 5.6 g - Calcium Chloride (CaCl2)
Mesk - 1.8 g - Epsom Salt (MgSO4)
Mesk - 1.8 g - Gypsum (CaSO4)
Mesk - 2 ml - Lactic Acid 80%
Skylling - 0.7 ml - Phosphoric Acid 75%
15 min - Kok - 0.5 stk - Protafloc
Vannprofil
Düsseldorf (Altbier)
Ca 79 Mg 7 Na 17 Cl 101 SO 65
67 °C - 60 min
Lallemand Köln
Ca 2dl slurry
14 °C - 2 dager - Pitch
15 °C - 5 dager - Primær
19 °C - 7 dager - Diacetyl