Main pour: 18 ltr., Second pour: 15 ltr.
Maceration: 20 min. at 50 °C
1st maltose rest: 20 min. at 60 °C
2nd maltose rest: half an hour at 65 °C
saccharification rest: 20 min. at 70 °C
Mashing at 78 °C boiling time: 90 min. Hop additions: 70g after start of boil, 40g at mid-boil, 10g before end of boil.
-Bitterness: about 40 Ibu
-Hop wort: 12%.
-Alcohol: about 5%vol.