1.WYeast nach Haltbarkeit Stunden bis Tage vorher bei Raumtemperatur aktivieren
2.Salze zum Mash Wasser zugeben
3.mash for 80 minutes at 68C Mash/Strike Volume: 6 gal/22,71Liter, heat 7?C above 68C (also 75C), keep warm
4.Spargin Wasser direkt aufsetzten und erhitzen!!! dauert ca 60min
5.Sparging mit 15 Liter Wasser 76C (169F), auf 80C vorher erhitzen
6.Sparging beenden wenn 26,5l (spaeter auf 26,0 gehen...entspricht eher den 31cm) (7 Gallons) erreicht sind (bzw. 31cm H?he im offenen unbeschrifteten Bottich!!!)
7.Schaum abschoepfen zur Haelfte
8.Wuerze kochen
9.Plattenkuehler und ersten Fermenter steril machen
10.Irish Moss (10g) 15 min bevor den Ende des Kochens dazufuegen
11.Keine Fenster offen haben!!!
12.Aeration mit sterilem Mixer im gekuehlten Wasser erzeugen (kein guter Mixer...per Hand)
13.Kulturroehrchen 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 fuer 15 Tage rein (15 Tage vor dem Abf?llen dazugeben)
17.Heferest 8 Tage vor dem Abfuellen anzuechten 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.Angezuechtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben
19.Vor den Abfuellen in sterilen Fermenter umfuellen
20.Im sterilen Fermenter 160g Malzextrakt hell/light zugeben, welches f?r 10min in 400ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?
21.Abfuellen 7 Wochen nach Brauen
22.OG war nur 1068 also nur 46% efficency??? dann 2. fermenter 500g medium DME hinzu
23.Amarillo 35g nur für hälfte des Bieres also bei 20L sonst doppelt so viel!
24.76g DME light mit wenig wasser für 8,8L jeweils für 2,4g CO2
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Then it is lowered again.\""},{"Id":"75018","Rank":"15","Text":"in zweiten Fermenter umf?llen nach 7 Tagen"},{"Id":"75019","Rank":"16","Text":"Dryhops in 10min gekochten Hopfensack fuer 15 Tage rein (15 Tage vor dem Abf?llen dazugeben)"},{"Id":"75020","Rank":"17","Text":"Heferest 8 Tage vor dem Abfuellen anzuechten mit 220g Malzextrakt hell/light das 10min mit 510ml Wasser gekocht und dann im geschlossenem Topf im Kaltwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"75021","Rank":"18","Text":"Angezuechtete Hefe 3 Tage vor dem Abf?llen in den Fermenter geben"},{"Id":"75022","Rank":"19","Text":"Vor den Abfuellen in sterilen Fermenter umfuellen"},{"Id":"75023","Rank":"20","Text":"Im sterilen Fermenter 160g Malzextrakt hell/light zugeben, welches f?r 10min in 400ml Wasser gekocht wurde und dann im Klatwasserbad runtergek?hlt wurde auf ca. 20?"},{"Id":"75024","Rank":"21","Text":"Abfuellen 7 Wochen nach Brauen"},{"Id":"75085","Rank":"22","Text":"OG war nur 1068 also nur 46% efficency??? dann 2. fermenter 500g medium DME hinzu"},{"Id":"75086","Rank":"23","Text":"Amarillo 35g nur für hälfte des Bieres also bei 20L sonst doppelt so viel!"},{"Id":"78667","Rank":"24","Text":"76g DME light mit wenig wasser für 8,8L jeweils für 2,4g CO2"}]}