Return of the Czech

The previous recipe was followed for a batch of 10L, but the hopping schedule was adapted.

New Hopping schedule

The following hopping schedule is used:

The water was brought to a boil before hopping.

• 17g of hop was added at the start
• 7 g of hop was added after 30 min
• another 7 g was added after 45 min

with a total cooking time of an hour.

Cooling

The brew was cooled to around 20°C, by submersing a cooler in the cooking pot and letting cold water run trough it for about 15 minutes.