Description

This is a Community Recipe created by zachary-loudon

(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 Hana Malt – Floor Malted Barley (3550 grams)
Saaz Pellets (90 grams)
OMEGA Yeast – OYL-071DRY – LUTRA Dried KVEIK 11g (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Pilsner
Batch Size: 19L
Original Gravity: 1.045
Final Gravity: 1.010
ABV %: 4.6
IBU: 33

THE MASH
Temperature °C: 45-68 see ‘comments’ below
Length (mins): 75
Out temp °C: 76
Out time (mins): 15

THE BOIL
Boil time (mins): 90

Additions and timing:

90min – 30g Saaz
15min – 30g Saaz
– 1x Protafloc tablet (Not Included)
– 1tsp Yeast Nutrient (Not Included)
1min – 30g Saaz

Secondary additions and timing:

Rack into second and cold crash for 3 days.
Package & carbonate to your requirements.

Yeast: OLY-071 Omega Lutra Kveik
Fermentation temperature/steps: 20°C for 10 days

Comments:

I used a step mash with a decoction as this is a very low EBC heritage variety of malt.
Mash Steps:
45°C – 15min
63°C – 30min
68°C – 30min
76°C – 15min (Mash Out)

The decoction is used for the mash out. For 19L you will need a 5L decoction. Take 5L during the third mash step (68°C) raise to a boil on a stove and hold for 15min. This will develop some nice biscuity/malt flavour. Use the decoction to raise the mash temp to 76°C, hold for 15min then Sparge as normal.