SPECIFICATIONS


  • Original Gravity
  • 1.054
  • Final Gravity
  • 1.012
  • Ibu
  • 35
  • Abv
  • 5.6%

INGREDIENTS


  • Grains

    Amount

  • Vienna Malt

    75%
  • Munich Malt

    20%
  • Melanoidin Malt

    5%
  • Yeast & Adjuncts

    Amount

  • German Lager

    20 million cells/mL
  • Whirlfloc

    Variable
  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Pacific Crest Blend T-90 Pellets 4% 35 Min 2.8 g/L
Pacific Crest Blend T-90 Pellets 4% Flameout 2.0 g/L
 
Pacific Crest Blend T-90 Pellets 4%
Dry Hop 1 2.9 g/L

INSTRUCTIONS


  • Step 1

    Perform an infusion mash to achieve a mash temp of 147°F/64°C for 60 min.

  • 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.

  • Step 5

    After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.

  • Step 6

    6 After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
    Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

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

  • Step 9

    Pitch the appropriate amount of German Lager 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

    When final gravity is reached, add dry-hops and wait until diacetyl is not detected (ideally around 3 days) before cold crash
    and transfer to secondary lagering tank.

     


Tasting Notes: SPICY • HERBAL • FLORAL • CRISP