Description

This is a Community Recipe created by yeastface

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Munich Malt (660 grams)
Crisp Vienna Malt (410 grams)
Crisp Lager Malt (2570 grams)
Thomas Fawcett – Crystal Rye Malt (170 grams)
Crisp Brown Malt (210 grams)
Weyermann® Carafa Special® type 2 (120 grams)
BESTMALZ Special X (60 grams)
Perle Pellets (37 grams)
SafLager™ S-189 (1 packs)

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Method

Beer Style (main): Other Origin Lagers
Beer Style (sub): Baltic-Style Porter
Batch Size: 11l (for 9.5l kegging/bottling volume)
Original Gravity: 1.082
Final Gravity: 1.018
ABV %: 8.5
IBU: 30

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

20g Perle @ 60
Whirlfloc/Irish Moss @ 10
17g Perle @ 5

Secondary additions and timing:

N/A

Yeast: SafLager S-189
Fermentation temperature/steps: 14 days @ 12°c, staggered rise to 20°c over 8 days for diacetyl rest. Lager as per preference.

Comments: