My take on a simplified Stella Artois clone recipe. Saw the recipe on this site and modified it to suit my available grain.
Lilac and gooseberries Bravo = floral, terroso, baunilha Pesquisar lupulo Hallertau Blanc (para Gooseberry (groselha), vinificado, abacaxi), Cascade (gooseberry, toranja (grapefruit)
2/3 RO 1/3 A2 H2O Strike with 2.6 gal to hit 133F p-rest. Add 2g CaSO4. Hold for 10-15 minute. Add .5gal boiling water to hit 144F a rest. Hold for 20 minutes. Add 1.125 gal boiling water to hit 160F b rest. Hold for 20 minutes. Copper up to 7gal, ad 1g CaSO4 to BK, Boil for 90 minutes. KO as cold as possible, oxygenate wort, pitch Wyeast Munich Lager yeast. Ferment at 48-50F.