ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.058 (14.2°P)
FG: 1.009 (2.2°P)
IBUs: N/A
ABV: 6.5%
MALT/GRAIN BILL
3.6 lb (1.6 kg) pale two-row
3.6 lb (1.6 kg) pilsner
1.4 lb (635 g) wheat malt
1.1 lb (500 g) rolled oats
12 oz (340 g) raw wheat
7 oz (198 g) Carafoam
HOPS & ADDITIONS SCHEDULE
0.04 oz (1 g) Sabro at mash hop
1 oz (28 g) whole-cone Cashmere at whirlpool/hopback
0.8 oz (23 g) whole-cone Mosaic at whirlpool/hopback
3 oz (85 g) each Chinook & Strata at dry hop
1 oz (28 g) each Cashmere & Mosaic at dry hop
0.5 oz (14 g) each Centennial & Citra at dry hop
YEAST
German ale strain, such as Fermentis SafAle K-97 or Wyeast 1007 German Ale
DIRECTIONS
Mill the grains, mix in the oats and mash hops, and mash at 122°F (50°C) for 15 minutes; then raise to 156°F (69°C) for 15 minutes. Recirculate only until the wort is free of particles, then run off into the kettle. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, and spin 15 minutes. Add the whole-cone hops in a hop spider or recirculate the wort through the hops via hopback. (You may be able to use a cleaned-out lauter tun as a hopback, or make your own.) Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 67°F (19°C). On Day 4 of fermentation, add the dry hops. Two days after the beer has reached terminal gravity—likely around Day 6 or 8—rack to secondary and crash to 34°F (1°C) for 1–2 weeks. Package and carbonate to about 2.8 volumes of CO2.
BREWER’S NOTES
Water & pH: Favor chloride at a 2:1 or 3:1 ratio. Target a mash pH of 5.3 and a final wort pH of 5.0–5.1, adjusting with acid as needed.
Hopback: If no whole-cone hops are available, substitute 0.75 oz (21 g) Cashmere T-90 pellets and 0.6 oz (17 g) Mosaic pellets.