1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.50 g
Epsom Salt (MgSO4) Water Agent
Mash
1.00 g
Gypsum (CaSO4) Water Agent
Mash
10.00 ml
Lactic Acid Water Agent
Mash
0.65 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.98 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.65 g
Gypsum (CaSO4) Water Agent
Sparge
3.00 ml
Lactic Acid Water Agent
Sparge
New fermentation procedure. Old one was: Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature. Lager and cellar for 35-60 days.