|Total grain bill weight||5950g|
|Mashing water||18.000 liters|
|Sparging water||13.000 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||67.0 °C|
|20 min||72.0 °C|
|Boil Time||60 min|
|Hop / Spice||g||α%||min|
|Southern Passion *||33g||12.90||0|
* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C, for 15 - 20 minutes.
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 7-10 days in the temperature range 18 - 23 °C.
Dry hopping should be added while fermentation is still active, but after its peak (usually on day 4 or 5). You should use a hops cylinder or bag, so that you can take the hops out in 2 or 3 days later, in case the fermentation is still not over.
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.