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Written by Stephen Russell
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Wednesday, 08 July 2009 20:09 |
Ingredients:
- 6 pounds, Klages
- 1 1/2 pounds, Vienna
- 1 pound, light Munich
- 1 pound, dark Munich
- 1 1/2 pounds, dark crystal
- 1/5 pounds, chocolate malt
- 1/2 ounce, Hersbrucker plugs (2.9% alpha)
- 1/2 ounce, Northern Brewer plugs (7.5%)
- 1 ounce, Hersbrucker plugs
- 1/2 ounce, Hersbrucker plugs
- 1/2 ounce, Tettnanger leaf hops
- 1/2 teaspoon, Irish Moss at 30 min
- WYeast #2308 Munich Lager
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| OG: 1.059 FG: 1.014-1.016 |
Procedure:
Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast. |
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