Crisp, clear, refreshing. Gold medal winner.
All grain (6 gal)
Designed in Brewfather based on 70% mash efficiency
ABV: 4.7%
Estimated OG: 1.046 SG
Estimated FG: 1.010 SG
IBUs: 18.5
Color: 3.4 SRM
Mash:
40% (4 lbs 14 oz) 2-Row
30% (3 lbs 10 oz) German Pilsner
15% (1 lb 13 oz) flaked corn
10% (1 lb 4 oz) Vienna
5% (10 oz) Munich
6 oz rice hulls
Boil:
60 minute - 1 oz Hallertau Magnum hops (14% AA - 17.7 IBUs)
10 minute - 1 oz Hallertau Mittelfruh hops (4% AA - 0.8 IBUs)
10 minute - 1/2 Whirlfloc tablet
Yeast:
1 package White Labs WLP925 High Pressure Lager Yeast or 1 package White Labs WLP940 Mexican Lager Yeast
Fermentation:
Once primary fermentation is near conclusion, allow fermentation temperature to rise. Yeast should remain at an elevated temperature (as high as 65-68˚F) for three to five days to allow for a diacetyl rest.
To lager, drop temperature to 60˚F for one day, then drop an additional 2˚F each day thereafter until the temperature reaches 40˚F. Remain at 40˚F for one to two weeks, then drop to crashing temperature of 34˚F and hold for two to seven days. For additional clarity, fine or filter the beer then keg and continue to condition at 40˚F as long as desired.
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