ALL-GRAIN
OG: 1.069
FG: 1.020
IBUs: 25
ABV: 6.4%
MALT/GRAIN BILL
5.5 lbs (2.5 kg) Pilsner malt
5 lbs (2.27 kg) Munich malt
1.5 lbs (680 g) Melanoidan malt
14 oz (397 g) Carahell malt
8 oz (227 g) Caraamber malt
HOPS SCHEDULE
0.5 oz (14 g) Magnum at 75 minutes
0.25 oz (7 g) Tettnang at 20 minutes
0.25 oz (7g) Tettnang at 10 minutes
DIRECTIONS
Mash in at 154°F (68°C). Rest for 45 minutes. Decoct 1/3 of the mash for 10 minutes and mix back into the main mash. Sparge at 169°F (76°C). Boil for 120 minutes. Knock out at 52°F (11°C). Ferment at 52°F (11°C), then ramp to 60°F (16°C) at 2 points before final gravity for diacetyl rest. Crash cool to 31°F (-1°C).
YEAST
Clean fermenting German lager strain
BREWER’S NOTES
At Fort Collins Brewery, we brew this beer in the fall and let it lager at 31°F (-1°C) for at least four months before packaging. To do this at home, one month after fermentation, transfer the beer into another vessel and store in a refrigerator. Keep 1–2 psi CO2 head pressure on the keg.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72% brewhouse efficiency.