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Inspirerat av Nya Carnegiebryggeriet i Göteborg – en ofiltrerad, traditionell Kellerbier med mjuk maltkaraktär och blommig humlearom. Samarbetsrecept med Det Lilla Köksbryggeriet. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pilsner Malt(Germany) | Malt | Mash | 3.8 kg | 0% | 3.2 EBC |
| Vienna Malt(Austria) | Malt | Mash | 500 g | 0% | 6.9 EBC |
| CaraMunich I(Germany) | Malt | Mash | 150 g | 0% | 67 EBC |
| Total | 4.45 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Hallertau Mittelfrüh(Germany) | Boil | 20 g | 4% | 10.373% | 60 min |
| Hallertau Mittelfrüh(Germany) | Boil | 15 g | 4% | 3.827% | 15 min |
| Tettnang(Germany) | Whirlpool | 15 g | 4.5% | — | 0 min |
| Total | 50 g | 14 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| SafLager German Lager W-34/70(W-34/70) | Fermentis | 2 pkt | 80% | 10°C–14°C |
| Total | 2 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 13.3 L |
| Sparge water | — | 15.8 L |
| Total water | 29.1 L | |
| Mash volume | 16.3 L | |
| Pre-boil volume | 25.3 L | |
| Boil volume (hot) | 25.6 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.
| Total | Mash water (13.4 L) | Sparge water (15.8 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 4 g | 1.8 g | 2.2 g |
| Calcium chloride – CaCl₂ | 4.5 g | 2.1 g | 2.4 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.7 g | 0.8 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.7 g | 0.8 g |
| Chalk – CaCO₃ | 0.5 g | 0.2 g | 0.3 g |
| Lactic acid (88%) | 1.8 mL | 1.8 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Mash | Infusion | 65°C | 60 min | — |
| Total (1 steps) | 65°C | 60 min | ||