Description
A smotth and malty Central European style black larger. Brewed with Pilsener and Munich malts, German dark crystal and black malt. For smoothness, the black malt was prepared seperately with a 24 hour cold water infusion, Mash temperature was 66 degrees.
Bitterness of 22IBU has been achieved using Magnum and Hallertau. Optional dry hop with Hallertau.
Suggested Yeast: Saflager W-34/70, Safale S-04, M42 Mangrove Jack New World Strong Ale or Nottingham
Heavy dry hopping with suitable American hops and Safale US-05 would turn this into a black IPA.
Instructions:
- Start with a clean and sanitised fermentation vessel
- Decant FWK cube into fermenter and aerate wort
- Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
- Pitch yeast as per manufacturers instructions
- Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
- Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition
