I've built my own recipe, which I think I'm happy with. However I'm swithering on the mash schedule, and whether to include a Protein Rest or not.
Any advice welcome.
The recipe I've built is:
Grains:
- 5.00 kg Pilsner(77.2 %)
- 0.50 kg Munich Malt (7.7 % )
- 0.50 kg Wheat Malt (7.7 % )
- 0.40 kg Table Sugar (6.2 %)
- 0.04 kg Black Malt (0.6 %)
- 0.04 kg Oats, Flaked (0.6 %)
Hops:
- 25g Magnum [14.00 %] - 60min
- 20g Saaz [3.00 %] - 15min
- 40g Saaz [3.00 %] - 0min
Misc:
- Whirlfloc and nutrient - 15 min
- 15g Juniper Berries - 5min
- 2 x Bell Saison (rehydrated)
- 55C for 10 minutes (which I'm not sure on)
- 63C for 60min
- 68C for 30min
Additional Info:
- BIAB, Full volume, No Sparge
- Boil = 75min
- Target OG = 1.075
- Target IBU = 36
- Expected FG = 1.011 to 1.004
- Fermentation started at 18C, then ramped up to 28C over a few days after things have kick off.