INGREDIENTS
For 6 Gallons (22.7 L)
12.5 lb (5.67 kg) Ireks Munich malt
3.0 lb (1.36 kg) Weyermann Pilsner malt
3.0 lb (1.36 kg) Weyermann Vienna malt
12.0 oz (340 g) Weyermann CaraMunich® III malt
4.0 oz (113 g) Weyermann Carafa® Special III malt
2.0 oz (57 g) Hallertau Hersbrucker pellet hops, 4,2% a.a. (60 min)
1 tablet Whirlfloc (10 min)
1 tsb yeast energizer (10 min)
Wyeast 2206 Bavarian lager yeast, 400 mL slurry
1 tsb gelatin (keg finings)
SPECIFICATIONS
Original Gravity: 1.086
Final Gravity: 1.02
ABV: 8.66%
IBU: 30
SRM: 21
DIRECTIONS
Perform a single infusion mash at 150° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Chill wort down to 48° F (9° C), oxygenate, and pitch yeast. Let temperature climb to 50° F (10° C) and hold -10 days or until fermentation slows. Slowly raise temperature to 64° F (18° C) over the course of three days and hold an additional four days for a diacetyl rest. Transfer to secondary and lager at 35° F (2° C) for six weeks. Keg the beer, fine with gelatin, and force carbonate to 2.5 volumes of CO2 before serving.
Primary fermentation for 10 days at 50° F (10° C).
Diacetyl Rest for 4 days at 64° F (18° C).
Secondary fermentation for 6 weeks at 35° F (2° C).