Munich Light Lager

[embed]https://youtu.be/Tlg2AcZVF7A[/embed] Ingredients Grains: 4 kg (72.7%) | Pilsen 2-row Winter / Pilsen | Added at the start of mashing. 1.5 kg (27.3%) | Munich Malt / Munich | Added at the start of mashing. Total: 5.5 kg (100%) Hops: 11 gr (9 IBU) | Magnum - pellets | Added to kettle, boil 70 min. 30 gr (6.9 IBU) | Tettnanger - pellets | Added to kettle, boil 10 min. Total: 41 gr (15.9 IBUs) Yeast: Lallemand - Diamond Lager | Fermentation: 10°C, Attenuation: 74.8%, Flocculation: high | Added at primary fermentation. For fermentation, 499 billion yeast cells are recommended: 4 fresh packets or vials of liquid yeast or 24 grams of dry yeast. Mash Parameters Mash method: All-grain (infusion mashing) Temperature rests: Protein rest (Direct heat): 51°C - 15 min. Maltose rest (Direct heat): 62°C - 40 min. Dextrin rest (Direct heat): 72°C - 15 min. Mash out (Direct heat): 78°C - 5 min. Water requirements: Mash water: 22 l (ratio 4 l/kg) | Sparge water: 18.1 l (grain absorption 1.1 l/kg) | Total water: 40.1 l Boil Parameters Efficiency: 79% Boil time: 80 min | Whirlpool/settling after boil: 0 min | Cooling: 30 min Post-boil batch size: 28 l | Evaporation: 17.6% | Pre-boil batch size: 34 l. Pre-boil wort gravity: 12% Carbonation Parameters Post-fermentation volume: 25.2 l | Carbonation temperature: 4°C Primer: Dextrose 7 gr/l