|Total grain bill weight||5100g|
|Mashing water||16.000 liters|
|Sparging water||15.000 liters|
* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.
|50 min||66.0 °C|
|15 min||72.0 °C|
|Boil Time||70 min|
|Hop / Spice||g||α%||min|
* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C.
Before adding yeast to the fermenter vessel you should rehydrate it, according to manifacturer's recommendations, in pre-boiled and cooled (down to around 30 °C) water or wort.
Fermentation should take around 7 days (at least two days without activity in the airlock) in the temperature range 18 - 23 °C.
Optinally, you can split the dry hopping into two batches: The first dry hop batch should be added while fermentation is still active, but after its peak (usually on day 3 or 4). Then, you should take it out 2-3 days later. The second dry hop batch should be added after the fermentation is over and should stay inside for another 2-3 days. After that you can either proceed with bottling, or remove the dry hops if the beer is going to stay longer in the vessel.
Bottle with 6g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.
Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.