Homebrew recipe

Garo

Brewed by Martin Bedeković.


1.054 OG – 1.014 FG – 32.3 ibus – 5.3% abv. – 74.9 ebc – 60 minute boil – 72 liters

  • Hops

  • 60 minutes: 200 grams of Styrian Goldings pellets (3.8% alpha acid)
  • 15 minutes: 100 grams of Styrian Goldings pellets (3.8% alpha acid)

  • Grain

  • 13.0 kg Pils Malt (76.5%)
  • 1.00 kg Chocolate Malt (5.9%)
  • 1.00 kg Carafa Special I (5.9%)
  • 1.00 kg Special B (5.9%)
  • 0.34 kg Flaked Barley (2.0%)
  • 0.33 kg Flaked Oats (1.9%)
  • 0.33 kg Flaked Wheat (1.9%)

  • Mash schedule

  • Add 65 liters of water to hit 67º Celsius. Hold for 60 min.
  • Batch sparge with 42 liters of water at 75º Celsius for 15 min.

  • Yeast

  • 4 packets of Fermentis S-04.
  • Pitched at 18º Celsius.
  • Primary fermentation 19º-20º Celsius over 14 days.
  • No secondary fermentation.
  • Bottling aimed for 2.3 volumes of carbonation.

  • Water

  • 50% RO water, 50% Zagreb water for mash and sparge.
  • Beginning water: 112 ppm Calcium; 26 ppm Magnesium; 13 ppm Sodium; 29 ppm Sulfate, 17.5 ppm Chloride, 445 ppm Bicarbonate.
  • Added Calcium Chloride (CaCl2) 14g, Epsom Salt (MgSO4) 16g, Lactic Acid (80%) 2ml.
  • Mash water: 115 ppm Calcium; 36 ppm Magnesium; 7 ppm Sodium; 110 ppm Sulfate, 113 ppm Chloride.
  • Mash & sparge water at end: 92 ppm Calcium; 27 ppm Magnesium; 7 ppm Sodium; 73 ppm Sulfate, 72 ppm Chloride.
  • Chloride / Sulfate Ratio 0.99.

Download EZ Water spreadsheet
“Raise mash temp by 1-2 C to add more body to the beer and adjust grain bill to raise abv level to 5,5%.”Martin Bedeković

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