This is our classic go to lager recipe that never fails! Clean, crisp refreshing beer that can be crushed throughout the year!
INGREDIENTS:
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
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) 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!