Ding-ish — Brewday Checklist

Mash Liquor

• Heat 13.21 L to 71.4°C
• Add Chalk – 4.45 g
• Add Lactic Acid – 4.10 ml
• Add Epsom Salt (MgSO4) – 2.09 g
• Add Calcium Chloride – 1.13 g
• Add Baking Soda – 1.08 g
• Add Salt – 0.70 g
• Add Gypsum (Calcium Sulfate) – 0.27 g

Grain Bill

• Pale Ale, Low Colour Maris Otter (Simpsons) – 3 kg
• Carapils (Weyermann) – 0.7 kg
• BEST Chit Malt – 0.2 kg
• Munich Malt (Simpsons) – 0.2 kg
• Vienna Malt (Simpsons) – 0.2 kg

Sparge Liquor

• Heat 20.01 L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 15 g Tettnang (Tettnang Tettnager)
• At 15 min: Add 10 g Hallertauer Mittelfrueh
• At 0 min: Add 15 g Hallertauer Mittelfrueh
• At 0 min: Add 15 g Saaz
• At 15 min: Add 2.00 g Protafloc

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x LalBrew NovaLager (Lallemand)
• Ferment at 12.2°C
• Add 0.50 ml NBS Clarity
• Dry hop: none