LAL Recipes Munich Classic Munich Hefe 30L Printbleed
LAL Recipes Munich Classic Munich Hefe 30L Printbleed
LAL Recipes Munich Classic Munich Hefe 30L Printbleed
Step 3
hops Kettle Boil Time: 75 Min Hop Additions: 2 IBUs: 15 Irish Moss @ 30 min before knock-out:
(1g per 20 l kettle full volume)
Type alpha-acid boil time (min) utilisation % IBU (%) IBU contribution weight of hops (g)
Hersbrucker 0.037 75.00 0.350 0.600 9.00 20
Hersbrucker 0.037 45.00 0.150 0.400 6.00 31
TOTAL 52
Step 4
yeast notes
Lalbrew® Munich Classic • Non-filtered
Yeast Type/Number 0.5gm/L max
• dry hop warm at end of fermentation @ 2gm/L with Herbrucker
Fermentation Temp 21°C
For more information. you can reach us via email at [email protected] www.lallemandbrewing.com
RECIPE-8.5X11-01062020-ENG