All-Grain
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.052
FG: 1.012
IBUs: 28
ABV: 5.3%
MALT/GRAIN BILL
3.5 lb (1.6 kg) Pilsner malt
2 lb (907 g) Vienna malt
1.5 lb (680 g) Munich 1
1.5 lb (680 g) Munich 2
1 lb (454 g) flaked rye
0.5 lb (227 g) Carafa III
0.25 lb (113 g) smoked malt
HOPS SCHEDULE
1.6 oz (45 g) Hallertau Mittelfrüh [4.0% AA] at FWH
1 oz (28 g) Hallertau Mittelfrüh [4.0% AA] at 15 minutes
YEAST
We use a yeast that isn’t available to homebrewers, but we recommend using The Yeast Bay Franconian Dark Lager or Wyeast 2124 Bohemian Lager.
DIRECTIONS
Mash in at 150°F (66°C) for 30 minutes with all the grains except the Carafa III and smoked malt. Before you begin your standard sparge, add the Carafa III and smoked malt to the mash and immediately start your sparge. Boil for 75 minutes, following the hops schedule. Pitch the yeast at 50°F (10°C) in an open-top fermentor (a 5-gallon bucket retrofitted with an airlock in the lid is perfect).
BREWER’S NOTES
We ferment this beer in an open fermentor with the lid off for the first 4 to 5 days. After that, we place the lid back on the fermentor and begin to allow the temperature to rise 2°F (1°C) every day until we hit 60°F (15°C). Once fermentation is complete, we begin a slow crash to 32°F (0°C). We then transfer to another tank for extended lager aging.