baierdorfer-recipes/en_GB/rots-zwickl.md

Baierdorfer Rot's Zwickl

Menge

For a 20l batch I use a 25l main pour and 8l for the mash out.

Malt

• 4.3kg Wiener Malt
• 0.4kg Amber Malt
• 0.3kg Wheat Malt
• 0.05kg Roasted Barley

Mashing

• Start to mash at 55°
• Mash 30min at 65°C
• Mash 30min at 70°C
• Mash out at 75°

Hops

• 90min 8g Magnum (AT) 14.2% alpha acide
• 30min 20g Hallertauer Mittelfrüh 3.7% alpha acid

Fermenting

Ferment with lager yeast (z.B. Lallemand Dimamond Lager) for 2-3 weeks. After that fill it in a keg and add 110g of sugar. After a week in the keg it should be ready to drink.
If you don't have the temperature or time for lager yeast you an ferment it with Nottingham Ale Yeast in just 5 days. After taht add around 135g sugar to the keg.