OnTap Magazine

ontapmag.co.za | Autumn 2025 | 53 Notes: • No acids or acidulated malts used. Should you prefer to use these you can reduce the amount of HCO3 accordingly • Remember to adjust the salts to accommodate your source water if not RO and always add 0.1g potassium/sodium metabisulfite per ~25L municipal tap water to ensure the removal of chlorine. • Calculate the exact amounts of salts required for your water volume with the following equation: g salt required=g indicated above for 26.5L* L of water you use ( ___________________ ) 26.5 THEWATER Dark lagers generally require balanced, soft water with just enough temporary hardness (bicarbonates) to ensure the mash pH for the dark grain bills will be close to 5.2. Ensure your water has at least 50 parts per million (ppm) calcium (Ca), approximately 120 ppm bicarbonate (HCO3) and a balanced sulphate:chloride ratio and you will knock it out of the park. Target water profile used (in ppm): Ca 53 Mg 6 Na 46 SO 4 75 Cl 58 HCO 3 120 Acquired through the addition of the following salts to 26.5L of RO water: CaCl 2 2.9g Epsom 1.5g Gypsum 2.4g Bak sod 4.1g by Dr Hennie Groenewald THEYEAST • Liquid Culture Kveik Oslo LC104 . This is a yeast fermenting up to 35° Celsius with high attenuation and flocculation, similar to lager strains, to leave a clean flavour profile and very clear appearance. HOMEBREWER'S RECIPE PSEUDO INTERNATIONAL DARK LAGER Type: All Grain OG: 1.044 Batch Size: 20.00 L IBUs:13.6 Boil Size: 23.44 L BU:GU: 0.31 Boil Time: 30 min EBC: 30.6 End of Boil Vol: 21.94 L ABV: 4.9% . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Water additions: 26.5L See below . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Ingredients: 3.874 SAB Pale Malt (94.1%) 0.150kg Carafa III (3.6%) 0.091kg Melanoidin (2.3%) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Steps: Mash in at 68° Celsius for 60 mins. Mash out at 78° Celsius for 5 mins. (optional) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Boil – 30mins 5g Southern Passion @ 30 mins (5.55 IBUs) 5g Southern Passion @ 20 mins (4.37 IBUs) 5g Southern Passion @ 10 mins (3.66 IBUs) 1 tsp Irish Moss @10 mins Ferment for 7 - days at 30° Celsius Cold crash or not. This strain of yeast tends to drop out clear when final gravity is reached.