2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Epsom Salt (MgSO4) Water Agent
Mash
2.00 g
Gypsum (CaSO4) Water Agent
Mash
4.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
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. Keg conditioning. Prime with 9.5 oz of corn sugar for 10 gallons and a packet of T-58.
