HOUND BOUND LAGER

BATCH SIZE: 5.3 GAL

SG: 1.045

FG: 1.009

ABV: 4.7%

IBUs: 18.3

SRM: 3.5

WATER

1) 7.39 GAL - WATER OF YOUR PREFERENCE

WATER PROFILE

Ca - 46.8

Mg - 6.4

Na - 14

SO4 - 70.9

Cl - 71.2

GRAIN BILL

1) 69.7% - PALE MALT (2 ROW) US

2) 20.3% - CORN FLAKED

3) 10.0% - RICE, FLAKED

HOP SCHEDULE

1) GERMAN TRADITION - 0.75 OZ (5.10 AA)(12.7 IBUs): 60 MIN BOIL

2) GERMAN TRADITION - 0.75 OZ (5.10 AA)(5.6 IBUs): 5 MIN BOIL

YEAST

1) 1 PKG - AMERICAN LAGER YEAST (#WLP840) - 2L STARTER

We use the 10 gal BIAB Clawhammer Supply system, doing a full volume mash with no sparge. Adjust accordingly based on your system.

MASH

1) 149F - 90 MIN W/ CONSTANT RECIRCULATION

2) ADJUST PH USING DESIRED ACID TO REACH A MASH PH OF 5.2

3) ONCE 90 MINUTE MASH IS COMPLETE, RAISE TEMP TO 168F AND HOLD 10 MINUTES FOR MASH OUT

BOIL

1) BOIL FOR 60 MINUTES WITH LISTED HOP ADDITIONS

POST BOIL

1) CHILL TO 45F AS QUICK AS POSSIBLE

2) OXYGENATE (WE USE SPIKE BREWING OXYGENATION KIT)

3) PITCH YEAST STARTER AND LET WORT FREE RISE TO 50F

FERMENTATION

1) FERMENT AT 50F

2) WHEN 8 POINTS AWAY FROM FG, LET FREE RISE TO 60F FOR DIACETYL REST

3) HOLD DIACETYL REST FOR 7 DAYS

4) ONCE DIACETYL REST IS COMPLETE, BEGIN COLD CRASHING AT 2F A DAY UNTIL A TEMPERATURE OF 32F-37F IS REACHED.

5) LET BEER REST FOR A FEW DAYS THEN TRANSFER TO A KEG

LAGER PHASE

1) AFTER TRANSFERRING TO KEG, LET LAGER FOR APPROXIMATELY 3 WEEKS AND FINE WITH GELATIN IF DESIRED. THIS BEER NORMALLY CLEARS WELL ON ITS OWN.

2) FORCE CARBONATE TO 3 VOL AND ENJOY!