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20-litre Braumeister
Method
Ingredients
Mash programme
1 60C
2 52C
3 63C
4 73C
5 78C
6 Boiling
23l
2.70kg
1.35kg
0.45kg
25g
1 packet
Start mashing
0min
20min
30min
5min
80min
Hop addition
20g Hallertau hops 70min before end of boil
5g Hallertau hops 10min before end of boil
Original gravity
12P with 21 litres
EVALUATION
Fermentation
Fermentation temperature at around 12C
My comments
Maturing
23 days at room temperature,
followed by 34 weeks
in the refrigerator at 5C
My evaluation