- 1.1 kg light dried malt extract
- 150g maltodextrin
- 250 g Crystal Malt, cracked, steeped
- 10g Golden Cluster hop pellets @ 45 minutes
- 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ 15 minutes
- 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ flameout
- Saflager S-23 yeast
To 10L water, add the crystal, keep at 70° for 15 minutes, strain, squeeze. Bring to light boil, add malt and maltodextrin, then the hops and corriander as directed. Add to fermenter, top up to 23L, ferment @ 10-14c, rack and cold condition.
Target alcohol/vol: 2.5%
Target IBU: 10
