Lawfo's Munich Helles (Stephen Lawford) 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Hallertauer 1 Germany 4.8000000 0.0190000 Boil 60.0000000 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 19.00 g 0.00 g 60.0 min Pilsner (Weyermann) 1 Grain 2.0000005 82.2300000 1.7000000 FALSE Germany Weyermann Pilsner base malt for all pilsners, lagers. Highly modified malt. 1.2000000 4.4000000 110.0000000 10.9000000 100.0000000 TRUE 0.0000000 2.00 kg 0.00 kg 1.0378258 3.3 EBC Pilsner Liquid Extract Gladfield Munich Malt 1 Grain 0.1499999 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 0.15 kg 0.00 kg 1.0367678 15.5 EBC BEST Acidulated (BESTMALZ) 1 Grain 0.0800000 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 0.08 kg 0.00 kg 1.0358800 6.0 EBC Gladfield Sour Grapes Malt 1 Grain 0.0758648 27.0000000 2.0304569 FALSE New Zealand, Canterbury Gladfield Malt Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH. 1.5000000 5.0000000 120.0000000 10.5000000 100.0000000 FALSE 0.0000000 0.08 kg 0.00 kg 1.0124200 4.0 EBC Melanoidin (Weyermann) 1 Grain 0.0433513 80.0700000 30.0000000 FALSE Germany Weyermann Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma. 1.5000000 3.8000000 0.0000000 0.0000000 20.0000000 TRUE 0.0000000 0.04 kg 0.00 kg 1.0368322 59.1 EBC Carared Whirlfloc Tablet 1 Fining Boil 1.000000 15.00 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 Pilsen 1 Lager

Liquid

0.0000000 FALSE Bluestone Yeast Co. BSY-L005 10.0000000 16.0000000 Medium 72.0000000 This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way. Similar to: -SafLager S-23 Fermentis -OYL-101 Omega -WLP800 White Labs -2001 WYeast Pilsner; Munich Helles; Munich Dunkel; Festbier; Marzen; Schwarzbier; Helles Bock; Dunkels Bock; Doppelbock; Eisbock 5 0 FALSE 0.00 ml 10.0 C 16.0 C 0.0 pkg 26 Aug 2022 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, Light Body - GASH 1 20.0000000 71.0000000 75.6000000 5.2000000 141.0958720 0.1200000 FALSE Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. 20.0 C 71.0 C 75.6 C 4.00 kg Saccharification 1 Infusion 16.5643368 75.0000000 64.0000000 10.0000000 64.0000000 Add 16.56 L of water at 66.4 C 7.051 l/kg 0.00 L 66.4 C 64.0 C 16.56 L Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 7.0000000 75.5555556 Heat to 75.6 C over 7 min 7.051 l/kg 0.00 L 48.9 C 75.6 C 0.00 L *Raspberry Pi stopped logging data from 13/09. 10/09/22 Brew day 11/09/22 Pitched yeast @ 13deg 19/09/22 Cold crashed @ 2deg 22/09/22 Bottled, 2tsp sugar -11 x 750ml Longecks -2 x 330ml stubbies =8.91L 30.0000000 1.0420000 1.0100000 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 10 Sep 2022 1.047 SG 1.009 SG 3.8818676 18.9 IBUs Tinseth 4.9 % 4.2 % 132.0 % 389.2 kcal/l 12.00 L 17.84 L 1.042 SG 1.010 SG 12.2 C 18.3 C 18.3 C 15.6 C