SPECIFICATIONS


  • Original Gravity
  • 1.050
  • Final Gravity
  • 1.010
  • Ibu
  • 38
  • Abv
  • 5.5%

INGREDIENTS


  • Grains

    Amount

  • Pilsner Malt

    93%
  • Vienna Malt

    5%
  • Wheat Malt

    2%
  • Yeast & Adjuncts

    Amount

  • German Lager

    18 million cells/mL
  • Whirlfloc

    Variable
  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Columbus T-90 Pellets 14.5% 90 min 0.5 g/L
Palisade® Brand T-90 Pellets 6.6% 15 min 1.1 g/L
Palisade® Brand T-90 Pellets 6.6% 5 min 1.5 g/L
Palisade® Brand T-90 Pellets 6.6% Whirlpool 1.5 g/L

INSTRUCTIONS


  • Step 1

    Perform an infusion mash to achieve a mash temp of 144°F/62°C for 40 min.

  • Step 2

    Second mash temp is at 162°F/72°C for mash temp for 20 min.

  • Step 3

    If a step-mash is not possible, perform a single-infusion mash at 147°F/64°C for 60 minutes.

  • Step 4

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

  • Step 5

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

  • Step 6

    Bring the wort to a boil.

  • Step 7

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

  • Step 8

    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 9

    Gently create a whirlpool in the kettle.

  • Step 10

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

  • Step 11

    Pitch the appropriate amount of German Lager yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 12

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

  • Step 13

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


Tasting Notes: APRICOT • CITRUS • GRASS • FLORAL