Malt bill: BEST Munich - 75%, BEST Pilsen - 15%, BEST Chocolate - 9%, BEST Caramel Munich II - 1%
Hydraulic module 1:4
Malt input - 50 °C
First break - 52 °C, hour 10 minutes
Second break - 64 °C, hour30 minutes
Third break - 72 °C, hour 30 minutes
Fourth pause - 75 °C. Completion of the mashing process and start of filtration at this temperature.
Washing grains with water is approximately 1 liter per 1 kg of malt. Water temperature 78-80°C.
Boiling time 75 minutes
For bitterness, add Tradition α-5.6% hops at the beginning of the boil. Calculation of the amount of 1 gr. for 1 liter of must
Taste hops Saaz α-3.9% are introduced 45 minutes before the end of the boil, at the rate of 2 g. per 1 liter of must
Aroma hops Hallertauer Blanc or Cascade α-5.9% are added directly after the end of the boil. Calculation of aromatic hops 1 gr. for 1 liter of must
For fermentation, it is recommended to use classic lager yeast Saflager W-34/70 or Saflager S-23. The recommended fermentation temperature is 9-12 °C for 10-12 days.
At the end of the fermentation, remove the beer from the yeast and add a primer. Lower the temperature to 0..+2 °C and hold for 8-10 weeks
Your beer is ready! You can start tasting!