BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.
28l to mash / Mash PH 5.3/5.4
After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Time to boil for 70 min
Chill the wort at 22C˚, aerate the with pure oxygen or filtered air and pitch the yeast. Ferment at 22c˚"7/10 days"
Dry Hop "5 days" 22c˚
2 kg Mango pure in hopbag
Final PH: 3.4/3.6
CO2 level 2.8 vols.