|Total grain bill weight||4600g|
|Mashing water||14.000 liters|
|Sparging water||18.000 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||64.0 °C|
|20 min||72.0 °C|
|Boil Time||75 min|
|Hop / Spice||g||α%||min|
|Nelson Sauvin *||20g||11.30||0|
* 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 (below 30 °C) water or wort.
Fermentation should take around 10 days (at least two days without activity in the airlock) in the temperature range of 12 - 15 °C. Once fermentation is complete, move the vessel to room temperature (20 - 22 °C) for two days (diacetyl rest). Transfer to another vessel, leaving the yeast bottom behind, and age for at least 2-3 weeks at low temperature (1 - 4 °C). This process is known as "lagering". After that you can bottle the beer or force-carbonate it in a keg (easier).
If bottling, add 7g 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. Let the beer self-carbonate in the bottles for at least 10 days at room temperature. Bottling can be performed before lagering if you are very concerned about carbonation (bottle the beer upon transferring to another vessel). In this case, wait for the room-temperature carbonation to complete, then transfer the bottles to refrigerator for 2-3 weeks.
Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.