Malt

4kg Pilsner
500g Flaked Corn

Hops

35g Hallertau(60 mins)
52g Centenial (Dry 5 days)

Batch Size

23L

Mash Temperature

66°C

Yeast

Safbrew s-33

Original Gravity

1.046 @ 24°C

Final Gravity

1.01

ABV

4.5%

Notes

• Mashed 3.5kg Pilsner first
• Mashed Flaked Corn and 500g Pilsner second
• Boiled separately then combined and chilled overnight
• Transferred to fermenter and topped up to 23L
• Rehydrated dry yeast and pitched at 24°C
• Cleaned and sterilised fermentation chamber (fridge)
• Set thermostat to 16°C
• Appeared to have stuck fermentation so raised temp to 24°C
• Fermented out after a week.