ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.050 (12.4°P)
FG: 1.010 (2.6°P)
IBUs: 39
ABV: 5.3%
MALT/GRAIN BILL
7.8 lb (3.5 kg) Weyermann Pilsner
10 oz (283 g) Weyermann Vienna
10 oz (283 g) Great Western Dextra Pils
5 oz (142 g) Weyermann Acidulated
HOPS SCHEDULE
0.33 oz (9 g) Helios at 60 minutes [22 IBUs]
0.7 oz (20 g) Mt. Hood at 5 minutes [5 IBUs]
3.4 oz (96 g) Lórien at whirlpool [12 IBUs]
0.8 oz (23 g) each Lórien and Saphir at dry hop
YEAST
Your preferred 34/70 lager strain
DIRECTIONS
Mill the grains and mash at 148°F (64°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 188°F (87°C); add the whirlpool hops and allow 15 minutes to steep and settle. Chill to about 50°F (10°C), aerate the wort, and pitch the yeast. Ferment at 52°F (11°C). Once the gravity has dropped to about 1.014 (3.6°P), allow a rise to 60°F (16°C) and add the dry hops for 3 days. Once fermentation is complete and the gravity has stabilized, crash, package, and carbonate to 2.8 volumes of CO2.
BREWER’S NOTES
Mash: We target a mash pH of 5.2. You may need to adjust the mash temperature/time to get 34/70 to dry out, if the beer is finishing too high.
Water profile: 137 ppm calcium, 45 ppm chloride, 100 ppm sulfate, 39 ppm carbonate.