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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
7 lb (3.2 kg) Great Western Pure Idaho Malt
12 oz (340 g) roasted, coarse-ground blue corn (see Brewer’s Notes)
4 oz (113 g) Weyermann Melanoidin Malt
4 oz (113 g) Weyermann Acidulated Malt
0.5 oz (14 g) German Magnum [12.6% AA] at first wort hopping (FWH)
1 oz (28 g) Hallertau Mittelfruh [4% AA] at flame-out
1 oz (28 g) German Opal [5.8% AA] at flame-out
BSI 3470 German Lager or White Labs WLP830 German Lager
Mash the grains at 150°F (66°C) for 60 minutes. Boil for 90 minutes following the hops schedule. Knockout and pitch the yeast at 54°F (12°C). Once the fermentation reaches 60 percent attenuation, allow the temperature to rise to 58°F (14°C) until the gravity stabilizes for at least 2 days. Slowly crash the temperature over several days to 38°F (3°C) and let the beer lager for at least 4–6 weeks.
We buy roasted blue corn from Southwest Heritage Mill in Albuquerque, New Mexico, but you could make your own at home. Slowly roast dried blue corn until it just begins to develop a nutty aroma, cool it, and grind it coarsely.
Photo: Bow & Arrow Cofounder Missy Begay, by Roberto Rosales, courtesy Bow & Arrow Brewing.