1.5 kg (49.2%) — BESTMALZ BEST Pilsen — Korn — 3.5 EBC
600 g (19.7%) — Castle Malting Chateau Munich — Korn — 25 EBC
600 g (19.7%) — Thomas Fawcett Pale Malt, Maris Otter — Korn — 5.9 EBC
180 g (5.9%) — Weyermann Caramunich III — Korn — 140 EBC
130 g (4.3%) — Bonsak Gårdsmalteri Special N — Korn — 75 EBC
40 g (1.3%) — Weyermann Carafa Special III — Korn — 1400 EBC
18 g (26 IBU) — Magnum 11% — Kok — 30 min
15 g (7 IBU) — Hallertauer Hersbrucker 4.1% — Kok — 20 min
15 g (4 IBU) — Hallertauer Hersbrucker 4.1% — Kok — 5 min
15 g (2 IBU) — Hallertauer Hersbrucker 4.1% — Aroma — 60 min Dip-Hop @ 78 °C
0.5 g — Baking Soda (NaHCO3) — Mesk
3 g — Calcium Chloride (CaCl2) — Mesk
2 g — Epsom Salt (MgSO4) — Mesk
3 g — Gypsum (CaSO4) — Mesk
0.83 ml — Lactic Acid 80% — Skylling
2.5 g — Polyclar Brewbrite — Kok — 10 min
2 g — Yeast Nutrients (WLN1000) — Kok — 10 min
67 °C — 50 min
76 °C — 10 min
Fermentis K-97
1 pkg
Pitch & Main — 16 °C — 7 d
Finish — 20 °C (2 d rise) — 2 d
Cold Crash / Maturation — 4 °C (2 d rise) — 4 d
Replace WP with Dip-Hopping: warm rest of HLT water to 78 C. Add WP hops directly to fermenter and add the water. Leave for boil + chill which is approx 60 mins