20,5 liters of water prepared with salts. Reduce to 10 liters for mash.
Step mash, here’s the Oedipus regime: Mash in at 55°C;
45°C rest: 20-25 min (Important for Clove / Pepper taste coming from the Yeast.)
As you raise the temperature slowly of the Mash hold at 55°C for a protein rest of 5 min
raise to 62°C, rest 30 minutes;
raise to 68°C, rest 30 minutes;
raise to 72°C, rest 15 minutes;
then raise to 78°C, rest 5 minutes, and mash out.
Sparge with 10,5 liters and top up as necessary to get about 16 liters of wort.
Boil for 60 minutes, adding hops, pepper, and lemongrass according to the schedule.
During Whirlpool drop temperature to 90°C and hold the hops, pepper and lemon grass for 30 minutes.
After the boil, chill to about 20°C, aerate the wort, and pitch the yeast. Allow the temperature to free rise during fermentation, but no higher than 28°C.
When fermentation is complete and the gravity has stabilized, crash, condition cold, and carbonate to a relatively high level.
BREWER’S NOTES
Spices: The quantities are scaled down from our commercial batches; you may get different results at a smaller scale. You can make a tea to test quantities and see where you like it.
For a single mash at 64°C for 60 minutes.
