Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
|
Strike |
-- |
65 °C |
60 min |
|
11 L |
|
Sparge |
76 °C |
75 °C |
-- |
Starting Mash Thickness:
3.65 L/kg
|
Priming
|
Method: co2
Amount: 0.76 bar
Temp: 2 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Osmosis Reverse
Notes
Brewtech-specific instructions
Chill to 10–11°C, oxygenate and pitch both packets of Après Ski.
Ferment at 11°C with no pressure.
When the iSpindel reads approximately 1.025, raise:
12°C for 12 hours
13°C for 12 hours
14°C for 12 hours
15°C until finished
Once it reaches 1.010–1.012, leave it at 15°C until stable for at least two days. There is no harm in allowing three days of warm maturation.
Before cold crashing, replace the airlock with your sanitised Mylar CO₂ balloon, filled generously with CO₂. This prevents air and sanitiser being sucked into the Brewtech as the beer contracts and absorbs CO₂.
Monitor the balloon during cooling. Refill it if it gets close to collapsing completely.
Cool to 10°C for 12–24 hours, then 5°C, then 2°C.
Hold at 2°C for 2–3 days before transferring into a fully purged keg.
Lager in the keg at 1–2°C for approximately four weeks and carbonate to 2.5 volumes.
Last Updated and Sharing
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- Last Updated: 2026-08-23 15:31 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost £ |
Cost % |
| Fermentables |
£ |
|
Steeping Grains
(Extract Only) |
£ |
|
| Hops |
£ |
|
| Yeast |
£ |
|
| Other |
£ |
|
| Cost Per Barrel |
£ 0.00 |
|
| Cost Per Pint |
£ 0.00 |
|
| Total Cost |
£ 0.00 |
|
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