Ingredients

Amt	Name	Type	#	%/IBU
69,00 l	Kristiansand 2016	Water	1	–
13,02 kg	Pilsner (2 Row) Ger (3,9 EBC)	Grain	2	82,6 %
0,92 kg	Munich Malt – 10L (19,7 EBC)	Grain	3	5,9 %
0,92 kg	Acid Malt (5,9 EBC)	Grain	4	5,8 %
0,90 kg	Cara-Pils/Dextrine (3,9 EBC)	Grain	5	5,7 %
182,75 g	Saaz [2,88 %] – First Wort 60,0 min	Hop	6	19,6 IBUs
146,20 g	Saaz [2,60 %] – Boil 30,0 min	Hop	7	9,9 IBUs
1,73 Items	Whirlfloc Tablet (Boil 15,0 mins)	Fining	8	–
146,20 g	Saaz [2,69 %] – Boil 10,0 min	Hop	9	4,8 IBUs
125,00 g	Saaz [3,75 %] – Boil 2,0 min	Hop	10	1,3 IBUs
	German Bock Lager (White Labs #WLP833) [35,49 ml]	Yeast	11	–

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In. Phytase	Add 45,61 l of water at 40,1 C	38,0 C	60 min
Mash Step. Proteolytic	Add 0,00 l of water at 49,0 C	49,0 C	20 min
Mash Step. Beta-amalyse	Add 0,00 l of water at 66,0 C	66,0 C	20 min
Mash Step Alpha-amalyse	Add 0,00 l of water at 71,0 C	71,0 C	20 min
Mash out	Add 0,00 l of water at 77,0 C	77,0 C	20 min

Sparge: Fly sparge with 68,81 l water at 78,0 C

Mash Notes: Dough in with roughly 2.33 gallons (8.8 L) of brewing liquor to make a thick mash of approximately 100 °F (38 °C). Let rest for about one hour. At this
temperature, an enzyme called phytase will become active and slightly acidify the mash. Then use direct heat and a boiling water infusion of 1 gallon (3.8 L) to
raise the temperature to approximately 120 °F (49 °C).
This temperature is within the proteolytic conversion range. Rest for 20 minutes. Again, use direct heat and a boiling water infusion of 1 gallon (3.8 L), this
time to raise the mash temperature to approximately 150 °F (66 °C). This temperature is within the peak beta-amylase conversion range. Rest for 20 minutes.
Repeat the infusion to raise the mash temperature to approximately160 °F (71 °C). This temperature is within the peak alpha-amylase conversion range. Rest
again for 20 minutes. The next infusion brings the mash to the mash-out temperature of about 170 °F (77 °C). Start lautering.
Sparge with the remaining water while maintaining the mash-out temperature. Discontinue the sparge when the kettle gravity reaches about a gravity of
roughly 1.042 (10.5 °P).
Boil for 90 minutes. After evaporation losses during the boil, the kettle gravity should be at the target OG of 1.046 (11.5 °P). Add the bittering hops 15 minutes
into the boil, the flavor hops 60 minutes into the boil and the aroma hops and Irish moss 10 minutes before shutdown. Let the wort settle for 30 minutes and
heat-exchange to the fermentation temperature of roughly 50 to 55 °F (10 to 13 °C).

Carbonation and Storage

Notes

Mesking:
21L 40 grader steg til 42 etter 6 min

ph etter 45 min 4,9
90 min pH 5,0
Runoff pH5,8
M76 Bavarian Lager gjæret ut til 1,012 og 4,6%abv. 73,6%att.
M84 Bohemian Lager gjæret ut til 1,011 og 4,7%abv. 75,8%att.
Saflager S34/70 Lager gjæret ut til 1,010 og 4,7%abv. 75/8%att.
German Bock Lager (White Labs #WLP833) 4,7%abv. 75,8%att.