Service: Glass: Beer Pint Chalice Temperature: 4-7 °C
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add 150g of H Tradition.
Hop Addition 2: After 50min add 50g of H Tradition and 70g of Saaz.
Spices Addition: After 55min add 100g of Coriander.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at 0°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.