Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 89%
4 lb (1.8 kg) Weyermann Pilsner malt
2 lb (907 g) Weyermann Barke Pilsner malt
2 lb (907 g) Bestmalz Heidelberg malt
0.63 oz (18 g) German Perle [7.1% AA] at 60 minutes
1.15 oz (33 g) Saphir [2.5% AA] at 10 minutes
1.15 oz (33 g) German Tettnanger [2.5% AA] at whirlpool
Wyeast 2352 Munich II
Dough in all the grist with a water/grist ratio of 0.5 gal/lb (1.9 l/454 g). Add 1.8 g of calcium sulfate (CaSO4). Target a mash pH of 5.2.
Rest at 147°F (64°C) for 45 minutes. Slowly raise the temperature to 168°F (75°C). Vorlauf for 15–20 minutes or until clear.
Boil for 90 minutes, following the hops schedule. Add a fining agent if desired. Aerate at 5 lpm (liters per minute) for 25 minutes. Pitch the yeast at 53°F (12°C) with a pitch rate of 1.3 million cells/ml/°P.
Hold the temperature at 53°F (12°C) until the gravity drops below 1.023, then let the temperature free rise to 65°F (18°C), if possible, and hold until the gravity is steady and a diacetyl force test has been passed.
Slowly lower the temperature to 32°F (0°C). Harvest your yeast if desired and lager.
One of the keys to this beer is the blend of Pilsner malts. Experiment with other options. If possible, try spunding (a process often used to naturally carbonate lagers using a device called a spunding valve), then topping off carbonation with head pressure only. Serve using the slow-pour method for maximum enjoyment.