1.WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren
2.Salze zum Mash Wasser zugeben
3.mash for 80 minutes at 65°C Mash/Strike Volume: 6 gal/22,71Liter, heat 7°C above 65° C (also 72°C), keep warm
4.Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min
5.Plattenk?hler und ersten Fermenter steril machen
6.Sparging mit 20 Liter Wasser 76?C (169?F), auf 80?C vorher erhitzen
7.Sparging beenden wenn 26,5l (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
8.Schaum absch?pfen zur H?lfte
9.W?rze kochen
10.Irish Moss (7g) 15 min bevor den Ende des Kochens dazuf?gen
11.Keine Fenster offen haben!!!
12.Aeration mit sterilem Mixer im gek?hlten Wasser erzeugen
13.Kulturr?hrchen 10min kochen und dann zuerst Hefe rein bis fast voll (13ml)
14."Then we pitch yeast for at 17?C (63?F) before raising the temperature up to 20?C (68?F) for the main fermentation. Then it is lowered again."
15.in zweiten Fermenter umf?llen nach 7 Tagen
16.Dryhops in 10min gekochten Hopfensack für 15 Tage rein (15 Tage vor dem Abfüllen dazugeben)
17.Heferest 8 Tage vor dem Abf?llen anz?chten mit 220g Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?
18.Angez?chtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben
19.Vor den Abf?llen in sterilen Fermenter umf?llen
20.Im sterilen Fermenter 190g Malzextrakt hell/light zugeben, welches f?r 10min in 400ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?
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