10.5 kg Eraclea Pilsner malt
0.5 kg Munich 1 malt
0.5 kg Chit malt
0.2 kg Acid malt
40g Magnum @ 60 min
50g Spalt @ 30 min
50g Spalt @ 2 min
5 g Gypsum in Mash
2.5g Calcium Cloride in Mash
10g Gypsum in 50L sparging water
5g Calcium Cloride in 50L Sparging water
2ml 75% Phosphoric acid in 25L mashing water
1ml 75% Phosphoric acid in 50L sparging water
Whirfloc tablet @ 10 min
1 tsp Yeast Nutrient @ 10 min
Mash-in @ 62C for 45 min
Saccarification @70C for 45 min
No mash-out
Brewly 4th gen.
Washed yeast cake
Ferment at 10C for 3 weeks
Raise temp to 16C when SG is 1018
Finish fermentation at this temperature.