26 lines
749 B
Markdown
26 lines
749 B
Markdown
# Baierdorfer Rot's Zwickl
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## Menge
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For a 20l batch I use a 25l main pour and 8l for the mash out.
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## Malt
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- 4.3kg Wiener Malt
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- 0.4kg Amber Malt
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- 0.3kg Wheat Malt
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- 0.05kg Roasted Barley
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## Mashing
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- Start to mash at 55°
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- Mash 30min at 65°C
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- Mash 30min at 70°C
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- Mash out at 75°
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## Hops
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- 90min 8g Magnum (AT) 14.2% alpha acide
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- 30min 20g Hallertauer Mittelfrüh 3.7% alpha acid
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## Fermenting
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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.
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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.
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