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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.014
IBUs: 23
ABV: 5.7%
MALT BILL
9 lb (4.1 kg) German pilsner
1 lb (454 g) Munich
8 oz (227 g) Victory
HOPS SCHEDULE
1.5 oz (43 g) Hallertauer Mittelfrüh [4% AA] at 30 minutes
1.5 oz (43 g) Hallertauer Mittelfrüh [4% AA] at 5 minutes
YEAST
Wyeast 2308 Munich Lager
DIRECTIONS
Mill the grains and mix with 3.3 gallons (12.4 liters) of 163°F (72°C) strike water to reach a mash temperature of 152°F (67°C). Hold there for 60 minutes. Vorlauf until the runnings are clear. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 10 days, then let the temperature rise to 54°F (12°C) for about 4 days. After that, let the temperature free rise to room temperature and hold for 2 days. Cold crash to 35°F (2°C) for 48 hours, then lager for at least 6 weeks. Bottle or keg, and carbonate to about 2.25 volumes.
Photo: Matt Graves/mgravesphoto.com