Description

This is a Community Recipe created by muddyhudson57gmail-com

(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

WEYERMANN BARKE PILSNER MALT (4300 grams)
Simpsons Wheat Malt (540 grams)
Tettnang Pellet (155 grams)
SafLager S-23 Lager Yeast 11.5g (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Pilsener
Batch Size: 24 litres
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.7
IBU: 38

THE MASH
Temperature °C: 52c mash in 0 mins, 63c 40 mins, 73c 25 mins,78c 10 mins
Length (mins): total time 75
Out temp °C: 78
Out time (mins): 10

THE BOIL
Boil time (mins): 30

Additions and timing:

132g Tettnang 25 mins 35.9 IBU
Protofloc 15 mins (Not Included)
1 yeast nutrient 10 mins (Not Included)
23g Tettnang 5 mins 1.8 IBU

Secondary additions and timing:

1.2g aromazyme added to primary (Not Included)

Yeast: Saflager S-23
Fermentation temperature/steps: 10c 5 days, 13c 2 days, 17c 1 day, 19c 1 day, cold crash 5c 5 days. Force carbonate 14psi for 1 week to reach 2.7 vol of CO2. then keep at 3c for 21 to 28 days.

Comments:

Serve blizzard cold