Batch Size = 6 gals
O.G. = 1.055
F.G. = 1.014
IBU = 25
BU:GU = 0.5
ABV = 5.5%
Grain Bill:
• Pilsner Malt 3.5#
• Munich Malt (10L) 3.5#
• Vienna Malt 4#
• Caravienne 0.4#
Hop Schedule:
• German Magnum (14.7% AA) 0.5 oz – 45 mins
• German Tettnanger (3.1% AA) 1 oz – 15 mins
Step mash:
• Dough-in at 122° F (30 mins)
• Saccharification 150° F (30-60 mins)
• Mash out 165° F (15 mins)
• Vorlauf until clear
• 90-minute boil (In place of decoction)
• Allow cold-break (separate trub)
Yeast Schedule:
• Imperial Harvest Yeast at 54° F
• Diacytel Rest 1.020 @ 65° F for two days
• Step down to lager temp by 2° F per day
• Lager four weeks
