SPECIFICATIONS

  • Original Gravity
  • 1.048
  • Final Gravity
  • 1.012
  • Ibu
  • 30
  • Abv
  • 4.7%

INGREDIENTS

  • Grain

    Amount

  • Pilsner Malt

    98%

  • Acidulated Malt

    2%

  • Yeast & Adjuncts

    Amount

  • German Lager

    18 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Warrior® Brand T-90 Pellets 17% 60 min 0.2 g/L
Ahtanum® Brand T-90 Pellets 5% Flameout 3.0 g/L

INSTRUCTIONS

  • Step 1

    Perform a step-mash: 147°F/64°C for 40 min, 162°F/72°C for 20 min, mash out at 169°F/76°C. If a step mash is not possible, perform a single infusion mash at 147°F/64°C for 60 min. Add rice hulls if needed to improve lauter.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil. Add hops according to schedule.

  • Step 5

    With 15 min left for the boil, add Whirlfloc and yeast nutrient.

  • Step 6

    After 60 min, turn off the burner.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 50°F/10°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.

  • Step 9

    Pitch the yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 10

    Fermentation schedule: Ferment to at least 50% attenuation at 52°F/11°C. Then, at around 1.024 specific gravity gradually increase temp to 59°F/15°C.

  • Step 11

    After the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C at a rate of 2° per day.

Tasting Notes: CRISP • CLEAN • FLORAL • CITRUS • HINTS OF CEDAR