A great example of the classic style.
INGREDIENTS:
BATCH SIZE: 5.3 GAL
SG: 1.053
FG: 1.015
ABV: 5.0%
IBUs: 45.6
SRM: 12.3
WATER
7.61 GAL - WATER OF YOUR CHOICE
WATER PROFILE
Ca - 47
Mg - 6.6
Na - 14.1
SO4 - 77.9
Cl - 67.2
GRAIN BILL
1) 76.8% - PALE MALT (2 ROW) US
2) 7.1% - MUNICH MALT (10.2 SRM)
3) 5.0% - AROMATIC MUNICH MALT 20L (BRIESS)
4) 5.0% - CARAMEL MALT - 60L (BRIESS)
5) 4.0% - VICTORY MALT
6) 1.1% - CARAFOAM (WEYERMANN)
7) 1.0% - CHOCOLATE MALT (350 SRM)
HOP SCHEDULE
1) NORTHERN BREWER - 0.75 OZ (7.5 AA)(17.4 IBUs): 60 MIN BOIL
2) NORTHERN BREWER - 1.22 OZ (7.5 AA)(18.2 IBUs): 15 MIN BOIL
3) NORTHERN BREWER - 1.22 OZ (7.5 AA)(10.0 IBUs): 0 MIN BOIL
YEAST
1) 1 PKG - CALIFORNIA LAGER (Wyeast Labs #2112) - 1.6L STARTER
STEPS:
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) MASH AT 152F FOR 60 MIN
2) USE DESIRED ACID TO ADJUST PH AROUND 5.4-5.5
3) MASH OUT AT 168F FOR 10 MIN
BOIL
1) BOIL FOR 60 MIN WITH LISTED HOP ADDITIONS
POST BOIL
1) CHILL TO 60F
2) OXYGENATE (WE USE THE SPIKE BREWING OXYGENATION KIT)
3) PITCH YEAST STARTER AND LET FREE RISE TO 63F
FERMENTATION
1) FERMENT AT 63F FOR 5 DAYS
2) LET RISE TO 68F FOR DIACETYL REST AND HOLD AT THIS TEMP FOR 14 DAYS
3) ONCE DIACETYL REST IS COMPLETE, BEGIN COLD CRASHING AT NO MORE THAN 5F A DAY UNTIL A TEMP OF 34F-37F IS REACHED
POST FERMENTATION
1) TRANSFER TO A KEG AND LAGER FOR A MONTH
2) FINE WITH GELATIN IF DESIRED, BUT WE OBSERVED THIS BEER TO BE VERY CLEAR AFTER JUST LAGERING IT FOR A MONTH WITH NO GELATIN
3) FORCE CARBONATE TO 2.4 VOL AND ENJOY!