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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
OG: 1.043
FG: 1.006
IBUs: 15–20
ABV: about 4.9%
MALT/GRAIN BILL
8 lb (3.6 kg) German Pilsner malt
HOPS SCHEDULE
0.2 oz (6 g) German Magnum [13.5% AA] at 60 minutes
1 oz (28 g) Saaz [4% AA] at flame out/whirlpool (steep for 15 minutes)
YEAST
Fermentis Saflager 34/70
DIRECTIONS
Mash the grain at 148–150°F (64–65°C) for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes following the hops schedule.
After the boil, chill the wort to about fermentation temperature (53–54°F/12°C), aerate, and pitch the yeast.
Ferment at 53–54°F (12°C) until final gravity is reached. Typical tank time is 4 weeks. Let the temperature free rise a couple of degrees a few days after primary completes, then cold crash. Add 4.8 oz (136 g) of corn sugar (dextrose) at bottling for natural carbonation.
BREWER’S NOTES
We use mostly reverse-osmosis (RO) water as brewing water and blend in a little bit carbon-filtered water. We make pH adjustments with lactic acid in the mash tun.