Notes |
Heat 12.5 quarts of strike water to target 105 degrees nHold mash at 105 for 30 minutesnnRemove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.nnRemove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. Here 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.nnHeat 15 quarts of water to 168.nnRemove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170 here.nnSettle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.nnBoil wort adding hops at intervals above and chill wort down to 50 degrees.nnRemove 1/6 of final wort volume and refrigerate for krausening below.nnPitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.nnMove to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.nnRemove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.nnOnce bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.nnEnjoy. |
