ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
OG: 1.052
FG: 1.012
IBUs: 36
ABV: 5.2%
MALT/GRAIN BILL
8 lb (3.6 kg) Weyermann Floor-Malted Bohemian Pilsner Malt
6 oz (170 g) Carafoam
6 oz (170 g) Carahell
4 oz (113 g) acidulated malt
HOPS SCHEDULE
1.7 oz (48 g) Czech Saaz [3% AA] at 90 minutes
1.7 oz (48 g) Czech Saaz at 30 minutes
1.7 oz (48 g) Czech Saaz at flame-out
YEAST
White Labs WLP800 Pilsner Lager or White Labs WLP830 German Lager
DIRECTIONS
Mash at 150°F (66°C) for 40 minutes. Boil for 90 minutes. Pitch the yeast at 49°F (9°C) and allow the temperature to free rise to 50°F (10°C). Ferment at 50°F (10°C) until the gravity reads 1.024 and then allow the temperature to free rise to 60°F (16°C). Hold at 60°F (16°C) for 24 hours after terminal gravity is reached. Gradually crash the temperature to 34°F (1°C) over 5 days and lager for 5 weeks.
BREWER’S NOTES
This is one of the few clean beers that we produce. It uses our untreated well water. Target about 25ppm calcium, less than 10ppm sulfate, and less than 10ppm chloride.