Lion Lager (200 Clones)

1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)

2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).

3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)

4) Leave at 1 deg cel for another 12 days ( = cold crash)

5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done

6) Note - using 2 packets of yeast of Fermentis/SAFALE 23

7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).

8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU.