All Grain Yeast:
Pils or neutral ale yeast Batch Size (Gallons):
10 (40L) Original Gravity:
1.056 to 1.062 depending on efficency Final Gravity:
41.2 Boiling Time (Minutes):
3.6 SRM Primary Fermentation (# of Days & Temp):
7 or so Secondary Fermentation (# of Days & Temp):
as long as you wish, should be lagered
This beer kicks ass. My Czech neighbor loves it.
For 40L (10ish gallons)
8.50 Kg Gambrinus Pils Malt
0.25 Kg Gambrinus Honey Malt
60 grams Northern Brewer (8.5% AA) 60+ min
60 grams Saaz (4.0% AA) last 15 min
60 grams Saaz (4.0% AA) last 5 min
Whirlfloc last 5 min (optional)
Pils yeast, or other lager yeast. Saflager 23 for dry lager yeast (works well).
Can also be made using clean, dry ale yeast. Nottingham etc. [EDIT] I recommend Mauribrew ale Yeast for a simulated lager. Damn fast, damn clean, damn damn damn!
If using ale yeast.. keep to lower end of yeast temp range.
I'm including my original step mash. Other wise single infusion at 149-151F with mashout
40c (104F) for 15 min (gum/debranching rest)
50c (122F) for 15 min (Protien rest)
60c (140F) for 30 min (Beta rest)
70c (158F) for 30 min (Alpha rest)
Mashout at 76c
I'll let you AG'rs figure out sparge water etc.