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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
8.3 lb (3.8 kg) Weyermann Pilsner
2.1 lb (953 g) Weyermann Munich I
HOPS AND ADDITIONS SCHEDULE
0.3 oz (8.5 g) Saphir [2.9% AA] at first wort hopping (FWH)
0.1 oz (3 g) Comet [9.5% AA] at FWH
1 Whirfloc tablet at 10 minutes
0.9 oz (25 g) Comet [9.5% AA] at 5 minutes
0.3 oz (8.5 g) CTZ [16%AA] at 5 minutes
0.9 oz (25 g) Comet [9.5% AA] at whirlpool
0.4 oz (11 g) CTZ [16% AA] at whirlpool
0.4 oz (11 g) Simcoe [13.3% AA] at whirlpool
Dry Hop (3 days in secondary)
0.9 oz (25 g) Comet [9.5% AA]
1.25 oz (35 g) CTZ [16% AA]
0.9 oz (25 g) Simcoe [13.3% AA]
Fermentis Safale US-05 American Ale Yeast
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast.
Ferment at 68°F (20°C) until fermentation is complete. If possible, chill the finished beer to 59°F (15°C) to flocculate the yeast. Remove the yeast or transfer to a secondary vessel purged with CO2. Add the dry hops and hold at 59°F (15°C) for 3 days. Chill to 34°F (1°C) and condition for one week.