Mash in 19 liter, 61° 30' - Ph to 5.3 (add 2ml lactic acid)
Saccharification 67° 30'
Mash out 78° 5'
Sparge +/- 10 liter 78° to 25 liter boil volume
Boil 60'
Amarillo 60'
Amarillo 10'
Yeast nutrient 10'
Ultramoss 5'
Ferment:
Add ice to fermenter to arrive at 25° and 25 liter
Aerate for 12 hr.
Primary 6 days @22°
Cooling to 10dgr - No secondary, no dry hop but as quick as possible in the bottle !
Bottle with 7gr/liter priming.