12# Maris Otter
1 oz Styrian Celeia 60 minutes
1.5 oz Styrian Celeia 10 minutes
1.5 oz Styrian Celeia at flameout
Using 8 gallons of RO Water, add 5 gr Calcium Chloride, 5 gr Epsom Salts, 1 gr Gypsum, 4 ml Lactic Acid.
Mash at about 153 for one hour.
Yeast: S-04.
Preboil gravity about 1.048-1.050, Original (Post-boil) gravity should be about 1.056-1.058, final gravity around 1.015-1.017, abv about 5.4%.
It's crisp, it's clean, it even presents in a way almost like a lager. Nice refreshing beer. Styrian Celeia is one of my favorite hops. If you can't get that, you can get Syrian Goldings, essentially the same thing.
