Table 4.
Details of the experimental batches brewed for the sensory evaluation trials.
| Recipe details | |||||
| Batch size | Boil time | IBU | EBC | OG | FG |
| 20 l | 60′ | 25 IBUs | 12 EBC | 1.050 | 1.012 |
| Fermentables | Amount | % | |||
| Weyermann Pilsner | 5.12 kg | 100 % | |||
| Hops | |||||
| Name | Amount | Time | Use | Form | AA % |
| Simcoe | 0.5 g L−1 | 60′ | Bitterness | Pellet | 9.8 |
| Cascade/Chinook | 100 g L−1 | Whirlpool | Aroma | Fresh cones | n/d |
| Yeast | |||
| Name | Lab | Attenuation | Temperature |
| US-05 | Fermentis | 75–80 % | 17–22 °C |
| Water profile | |
| Minerals | Amount |
| Ca2+ | 146 ppm |
| Mg2+ | 2 ppm |
| Na+ | 10 ppm |
| SO42- | 144 ppm |
| Cl- | 155 ppm |