Ingredients for 23 liters
2.3 kg |
Pilsner (2-Row) Malt (German) |
1.5 kg |
Munich Malt (German) |
1. kg |
Vienna Malt (German) |
400 g |
Caramel/Crystal Malt (60 °L) |
35g |
Wakatu NZ Hallertau 7.4% (60 min) |
35g |
Wakatu NZ Hallertau 7.4% (20 min) |
2 packets |
MJ M76 BAVARIAN LAGER |
Directions
Conduct a mash at 64° C for 60 minutes then sparge. Collect roughly 27 Litres of runoff and bring to a rolling boil. Once at a rolling boil add 35g of Wakatu hops and allow them to boil for the full 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. With 20 minutes left in the boil add 35g Wakatu hops. After the boil, cool your wort down to around 10° C and transfer the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled pitch the yeasts.
Ferment around 10-12° C for 4 weeks before bottling or kegging.
Carbonate for 2 - 2.5 volumes CO2.
Posted: Friday 19 July 2019