Second attempt an an acceptable summer lager.
Basics
IBU SRM Calories Carbs 22 4 124* 11.4g*
* estimated values per 330ml Volume
Liquor Sparge Boil Rack 20L 1L 15L 13L
Grain Bill
Grain Quantity Bestmalz – BEST Pilsen 2250g Munich Malt 250g Weyermann – Carapils 100g Flaked wheat 100g
Mash
Time Temp 10 minutes 52C 10 minutes 62C 30 minutes 65C 10 minutes 70C 15 minutes 75C
Boil
Additions Quantity Time Lipohop 2g Start Hallertau Mittelfruh 20g Start Hallertau Mittelfruh 20g 10 Irish Moss (rehydrated) 2g 10 Servomyces Yeast Nutrient 1x 5
Fermentation
Yeast Amount Temp Days Wyeast 2308 Munich Lager 11g 25C 14
Additions Quantity Clarity Ferm 2.4ml
Notes
After fermentation ends raise to 20C for 48 hours diacetyl rest. Then reduce by 1C a day until reaches 1C. Rack and rest for 48 hours before force carbonation up to 20PSI. Rest for 1 month at 12C.
