- 10 lbs of high quality Pilsner malt (I prefer Weyermann)
- .5 lbs carapils (I debate the necessity, alas the best versions have it)
- OG = 1.048 - 1.050 @ 6 gallons
- FG = 1.008 - 1.010
- IBU = 38-40
(it’s intense, but well worth the effort)
- Dough in at 131 F
- 144 F - 20 min
- 148 F - 20 in
- 152 F - 20 min
- 163 F - 20 min
- 170 F - 10 min
- 90 minute boil or until final volume is reached
- 0.75 ounce magnum @ 60 minutes (12% aa)
- 1 ounce German Hallertauer Milttelfrueh @15 minutes (3-4% aa)
- 2 ounces of German Hallertauer Mittelfrueh @ whirlpool (make sure to chill the wort to at least 180 F before adding)
Yeast nutrient + whirlfloc @ 5 minutes
Yeast and Fermentation
- White Labs South German Lager Yeast (838) —> I’m cheap and buy one pack and make a 3-4 L starter
- Chill to 48 F and hit with 2 minutes of pure oxygen. Add yeast and let the temperature rise to 50 F.
- Ferment at 50 F for one week, and then slowly begin to raise the temperature, 2-3 degrees per day until you reach the 60s.
- I typically keg mine after 2 weeks and then lager it around 32 F for 3-4 weeks. It’s good fresh and doesn’t really benefit from long lagering times.