Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.

Ingredients

Amt	Name	Type	#	%/IBU
1.00 g	Lactic Acid (Mash 60.0 mins)	Water Agent	1	–
6.00 kg	Pilsner (2 Row) Ger (2.0 SRM)	Grain	2	100.0 %
5.00 g	Polaris [21.00 %] – Boil 60.0 min	Hop	3	9.8 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	4	–
15.00 g	Polaris [21.00 %] – Boil 15.0 min	Hop	5	14.6 IBUs
25.00 g	Polaris [21.00 %] – Steep/Whirlpool 15.0 min	Hop	6	12.2 IBUs
2.0 pkg	California Lager (Mangrove Jack’s #M54)	Yeast	7	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Acid Rest	Add 25.04 l of water at 36.2 C	35.0 C	45 min
Protein Rest	Decoct 6.68 l of mash and boil it	50.0 C	60 min
Saccharification	Decoct 8.36 l of mash and boil it	64.4 C	15 min
Saccharification	Decoct 3.62 l of mash and boil it	68.9 C	15 min
Mash Out	Heat to 75.6 C over 10 min	75.6 C	10 min

Sparge: Fly sparge with 9.97 l water at 75.6 C

Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Notes

Ingredients

Amt	Name	Type	#	%/IBU
4.00 ml	Lactic Acid (Mash 60.0 mins)	Water Agent	1	–
3.00 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	–
3.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	–
5.00 kg	Gladfield Ale Malt (3.0 SRM)	Grain	4	96.2 %
0.20 kg	Gladfield Light Crystal Malt (32.0 SRM)	Grain	5	3.8 %
10.50 g	Pacific Jade [13.00 %] – Boil 60.0 min	Hop	6	14.0 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	7	–
30.00 g	Wai-iti [3.00 %] – Boil 10.0 min	Hop	8	3.4 IBUs
30.00 g	Taiheke – Cascade, New Zealand [7.00 %] – Steep/Whirlpool 15.0 min	Hop	9	5.4 IBUs
30.00 g	Wai-iti [3.00 %] – Steep/Whirlpool 15.0 min	Hop	10	2.3 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	11	–
1.37 tsp	Yeast Nutrient (Primary 3.0 days)	Other	12	–
30.00 g	Taiheke – Cascade, New Zealand [7.00 %] – Dry Hop 4.0 Days	Hop	13	0.0 IBUs
30.00 g	Wai-iti [3.00 %] – Dry Hop 4.0 Days	Hop	14	0.0 IBUs

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 13.56 l of water at 73.1 C	65.6 C	75 min

Sparge: Fly sparge with 22.27 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

 

Ingredients

Amt	Name	Type	#	%/IBU
2.00 g	Citric Acid (Mash 60.0 mins)	Water Agent	1	–
3.50 kg	Gladfield Ale Malt (3.0 SRM)	Grain	2	61.4 %
1.00 kg	Barley, Flaked (1.7 SRM)	Grain	3	17.5 %
0.40 kg	Gladfield Dark Crystal Malt (96.4 SRM)	Grain	4	7.0 %
0.40 kg	Gladfield Roast Barley (736.0 SRM)	Grain	5	7.0 %
0.20 kg	Carafa III (525.0 SRM)	Grain	6	3.5 %
0.20 kg	Gladfield Gladiator Malt (5.1 SRM)	Grain	7	3.5 %
30.00 g	NZ Challenger [7.40 %] – Boil 75.0 min	Hop	8	22.6 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	9	–
1.0 pkg	Nottingham Yeast (Lallemand #-) [23.66 ml]	Yeast	10	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.87 l of water at 75.7 C	68.9 C	45 min

Sparge: Batch sparge with 2 steps (5.34l, 14.50l) of 75.6 C water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

Recipe from memory as did not save ;-(

Mashout 15 mins at 76c, vorlauf dark grains

og. 1.051 f.g 1.020 4.04% abv

Ingredients

Amt	Name	Type	#	%/IBU
4.00 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	1	43.0 %
4.00 kg	Gladfield Wheat Malt (2.1 SRM)	Grain	2	43.0 %
0.70 kg	Caramunich I (Weyermann) (51.0 SRM)	Grain	3	7.5 %
0.25 kg	Gladfield Aurora Malt (29.4 SRM)	Grain	4	2.7 %
0.25 kg	Gladfield Medium Crystal Malt (56.3 SRM)	Grain	5	2.7 %
0.10 kg	Gladfield Pale Chocolate Malt (456.9 SRM)	Grain	6	1.1 %
50.00 g	Wakatu (Hallertau Aroma) [6.10 %] – Boil 60.0 min	Hop	7	22.0 IBUs
1.0 pkg	Hefeweizen Ale (White Labs #WLP300) [35.49 ml]	Yeast	8	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 24.25 l of water at 72.8 C	65.6 C	75 min

Sparge: Fly sparge with 14.06 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Taste Notes: Yeast haversted from Lager fermentor – ptiched directly

Ingredients

Amt	Name	Type	#	%/IBU
2.00 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	1	–
2.00 g	Citric Acid (Mash 60.0 mins)	Water Agent	2	–
2.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	3	–
6.20 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	4	91.2 %
0.60 kg	Caramunich II (Weyermann) (63.0 SRM)	Grain	5	8.8 %
10.00 g	Dr. Rudi [11.70 %] – Boil 60.0 min	Hop	6	7.7 IBUs
30.00 g	Cascade [6.20 %] – Boil 30.0 min	Hop	7	9.4 IBUs
30.00 g	Wakatu (Hallertau Aroma) [7.10 %] – Boil 30.0 min	Hop	8	10.7 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	9	–
20.00 g	Motueka [6.40 %] – Boil 15.0 min	Hop	10	4.2 IBUs
20.00 g	Wakatu (Hallertau Aroma) [6.10 %] – Boil 15.0 min	Hop	11	4.0 IBUs
15.00 g	Riwaka [5.80 %] – Steep/Whirlpool 0.0 min	Hop	12	0.0 IBUs
1.0 pkg	California Lager (Mangrove Jack’s #M54)	Yeast	13	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 17.73 l of water at 73.1 C	65.6 C	75 min

Sparge: Fly sparge with 18.08 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Ingredients

Amt	Name	Type	#	%/IBU
2.50 kg	Organic Wheat Malt (2.1 SRM)	Grain	1	45.5 %
2.30 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	2	41.9 %
0.57 kg	Oats, Flaked (1.0 SRM)	Grain	3	10.4 %
0.12 kg	Caraamber (30.0 SRM)	Grain	4	2.2 %
30.00 g	Motueka [6.40 %] – Boil 60.0 min	Hop	5	18.5 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	6	–
12.00 g	Chamomile Tea (Boil 5.0 mins)	Herb	7	–
28.00 g	Orange Peel, Bitter (Boil 5.0 mins)	Spice	8	–
12.00 g	Coriander Seed (Boil 5.0 mins)	Spice	9	–
1.0 pkg	Belgian Wit Ale (White Labs #WLP400) [35.49 ml]	Yeast	10	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.32 l of water at 73.1 C	65.6 C	75 min

Sparge: Fly sparge with 20.18 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage