Dr Hans' Cara Aroma Lager 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Hallertauer 1 Germany 4.8000000 0.0150000 Boil Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh Aroma
Pellet
4.0000000 50.0000000 15.00 g 0.00 g 60.0 min Saaz 1 U.S. 3.7500000 0.0050000 Boil This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta Aroma
Pellet
3.7500000 50.0000000 5.00 g 0.00 g 20.0 min Gladfield Pilsner Malt 1 Grain 1.0000003 81.1000000 1.9289340 FALSE New Zealand, Canterbury Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 1.0000000 3.5000000 80.3000000 9.0600000 100.0000000 TRUE 0.0000000 1.00 kg 0.00 kg 1.0373060 3.8 EBC Gladfield Munich Malt 1 Grain 0.4500001 79.9300000 7.8680203 FALSE New Zealand, Canterbury Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweat, toasty and biscuity with a touch of breadiness. This malt is ideal for darker style Lagers or Ales and high alcohol beers. 1.0100000 2.6000000 74.0000000 9.2500000 100.0000000 TRUE 0.0000000 0.45 kg 0.00 kg 1.0367678 15.5 EBC BEST Acidulated (BESTMALZ) 1 Grain 0.1000000 78.0000000 3.0456853 FALSE Germany BESTMALZ BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification. 0.0000000 5.6000000 0.0000000 0.0000000 5.0000000 FALSE 0.0000000 0.10 kg 0.00 kg 1.0358800 6.0 EBC Caraaroma (Weyermann) 1 Grain 0.0400000 73.5800000 178.0000000 FALSE Germany Weyermann Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts. 0.0000000 3.6000000 0.0000000 0.0000000 15.0000000 FALSE 0.0000000 0.04 kg 0.00 kg 1.0338468 350.7 EBC Whirlfloc Tablet 1 Fining Boil 1.000000 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.00 Items 0.00 Items 15.0 mins 18.93 L Saflager Lager 1 Lager
Dry
0.0502750 FALSE DCL/Fermentis W-34/70 8.8888889 15.0000000 High 75.0000000 A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. European lagers 5 0 FALSE 50.28 ml 8.9 C 15.0 C 0.0 pkg 06 Mar 2011 Tuggeranong Water 21-22 1 18.9300058 17.8000000 63.9000000 12.6000000 9.8000000 5.8000000 3.2700000 8.0200000 18.93 L Robobrew 2018 - GASH - DJ 1 17.8416667 12.0000000 30.0198270 3.9999974 0.1200000 0.0000000 1.0000000 24.1008874 60.0000000 TRUE 1.0000000 0.0000000 100.0000000 4.0000000 Mash deadspace losses from 0 to 1 Boil elevation changed from 5 to 500 17.84 L 12.00 L 30.02 L 4.00 kg 0.00 L 1.00 L 1.00 L 0.00 L Robobrew Mash and Sparge Med Body 1 22.2222222 22.2222222 75.6000000 5.4000000 141.0958720 0.1200000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 22.2 C 22.2 C 75.6 C 4.00 kg Mash In 1 Infusion 5.6394131 75.0000000 66.6666667 2.0000000 66.6666667 Add 5.64 L of water at 71.4 C 3.547 l/kg 0.00 L 71.4 C 66.7 C 5.64 L Ramp up for mash out 1 Temperature 0.0000000 10.0000000 75.5555556 10.0000000 75.5555556 Heat to 75.6 C over 10 min 3.547 l/kg 0.00 L 75.6 C 75.6 C 0.00 L 28/01/23 Brew day 29/01/23 Pitched yeast @ 22deg, spunding valve set to 10psi 04/02/23 Bottled -4 x 750ml Longnecks, 3/4 tsp sugar -6 x 330ml stubbies, 1/3 tsp sugar -5L keg, force carbonated =8.48L 30.0000000 1.0330000 1.0060000 2.3000000 1 14.0000000 12.2222222 10.0000000 18.3333333 7.0000000 30.0000000 15.5555556 Bottle with 56.14 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 28 Jan 2023 1.032 SG 1.007 SG 6.3593372 19.6 IBUs Tinseth 3.2 % 3.5 % 127.3 % 299.5 kcal/l 12.00 L 17.84 L 1.033 SG 1.006 SG 12.2 C 18.3 C 18.3 C 15.6 C