GROLSCH

3.75Kg Crushed Pale Malt

100g Crushed Crystal Malt (120EBC)

15L of Water For Lager Brewing

1tsp Irish Moss

100G Hallertau Hops

Lager Yeast

METHOD - 

1. Raise the temp of the water up to 45ºC and stir in the crushed grain. Stirring continuously raise the mash temp up 55ºC. Let the wort stand for half an hour and then raise the temp up to 66ºC. Leave at 66ºC for 1½ hours, making sure it stays at this temp give or take a few degrees.

2. Contain the mash in a large grain bag to retrieve the sweet wort and then sparge using enough water to collect 20L of wort

3. Boil the extract with the hops for 1½ hours with the hops and the Irish Moss.

4. Switch off the heat and cool to fermenting temp as quickly as possible. 

5. When cool add the yeast and ferment at 10-15ºC until the hydrometer reading is 1010. Rack of into another fermenter and lager for at least 30 days

6. Bottle and allow to mature for at least another 30 days before enjoying.

BACK

With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230