Inspired by the Mexican Cerveza. A very light beer – perfect for those hot summer days.
I Norge kan dette ølet kjøpes som ølsett på www.holmentoppen.no
Fermentables
70% - Pilsner - DE
3.5
38
1
Mash
20% - Flaked Corn - US
1
37
1
Mash
7% - Torrified Wheat - US
0.35
36
2
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash
Hops
Magnum (DE)
12
Pellet
Boil
60 min(s)
12
15.1
Saaz
15
Pellet
Boil
5 min(s)
3.8
1.2
Yeast
Fermentis Saflager W-34/70
80%
Other Stuff
Yeast Nutrient
5
ml
Boil
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary
Mash Steps
Saccharification Rest
Direct Heat
63
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min
Special Instructions
1.Make a 2,3 liter starter if you use fresh yeast
2.Or use 40-45 g of dried yeast
3.Ferment at 10-12 C for 14 days
4.Raise temperatur gradually to 15-16 C for another 7 days
5.Rack to keg for lagering. Lager cold for 6 weeks. Carbonate to 2.6 vol.
6.Or transfer to bottles. Use 6-7 g/l sugar for carbonation. Keep in room temperature for 10 days. Then lager cold for 6 weeks.
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