INGREDIENTS / HL

MALT

HOPS

YEAST

Mashing temperature

Step1: Mashing
-Mash 32.5 kg of malt in 75 liters of water at 63°C
-Mix 80 minutes at 63°C
-Increase the temperature to 78°C and rest during 2 minutes

Step 2: Filtration
Separate the wort from the spent grain at 78°C

Step 4: Whirlpool After boiling, set the wort in the whirlpool for 5 minutes, rest during 25 minutes.

Step 3: Boiling
-Duration: 1h 40 min; The volume of wort declines by 8 - 10%
-After 15 min add the bitter hop Nugget; after 95 min - the aroma hop Tettnang
-The wort must have a density of 24° Pl at the end of the boiling stage. In order to achieve the necessary density, add sugar.

Step 5: Cooling at 23°C

Step 6: Fermentation Add the dry yeast to the cooled wort at 23°C