)4kg pilsner grain
500 gm munich malt
250 gm wheat malt
250 gm crystal malt
35 gm hallertau ( 60 mins)
10 gm Hersbrucker ( 45 mins)
20 gm hersbrucker ( 30 mins)
20 gm hersbrucker ( 15 mins)
15 gm hallertau ( flame out)
1/2 tspn irish moss
Mashed in 13L at 74*C and mashed at 66*C for 60 mins, fly sparged with 20 litres at 85*C for 1 hour, boiled for 60 mins adding hops at said intervals and added irish moss for last 10 mins along with wort chiller, chilled at flameout for 25 mins then whirlpooled and let sit for 20 mins, syphoned into fermenter and pitched yeast at 26*C ( saflager s-23)..
23 litre batch and fermented at 10*C for 10 days then racked into 2nd and raised temp for 2 days for diaceytl rest at 18*C ( actually sat at that temp for 4 days), then racked into fridge container and cced for 1 week ( would have been 2-3 weeks but got new kegs and couldnt wait
)In the keg and forced carbed at about 48-50 psi for 24 hours then dropped down to about 7psi for pouring...
ENJOY ppls
