- Recipe Type
- All Grain
- Yeast
- WLP833
- Yeast Starter
- Big One
- Original Gravity
- 1.081
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90 minutes
- IBU
- 30
- Color
- 7 SRM
- Primary Fermentation (# of Days & Temp)
- 5 days at 51°F
- Secondary Fermentation (# of Days & Temp)
- 5 days at 62°F
- Additional Fermentation
- Lager for at least 30 days
- Tasting Notes
- A longer boil and decoction do well to produce big, complex malt flavors, with a clean German lager yeast profile.
Mash
40% German Pilsner Malt
40% Vienna Malt
20% Munich Malt (light, 6L)
pH 5.4
- Low sulfate (~20 ppm) with a Cl:SO4 ratio of 1.25
- Hochkurtz mash profile:
144°F for 30 minutes, then infuse/decoct to hit 160°F for 45 minutes. I decoct, but adding a bit of melanoidin malt could suffice as a substitute.
- Due to the larger grainbill, expect to take a bit of a hit from your typical extraction efficiency. Take care of the yeast and pitch a big starter to ensure you get down to a final gravity that isn't cloyingly sweet.
90 minutes
24 IBU Magnum at 60 minutes
0.5 oz German noble hop at 20 minutes
0.5 oz German noble hop at 0 minutes
- I used a special hop not likely found anywhere but around me (Top Secret) for flavor and aroma, so your choice of typical German noble hop (Hallertau, Tettnang, etc.) should work.
Fermentation
- Pitch at 46°F and let rise naturally to 51°F.
- Perform d-rest once you've hit about 75% of your expected attenuation (~1.035), hold for however long it takes to finish up and hit a constant FG.
- Slowly ramp down (3°F/day) to cold temps (33-35°F) and lager for no less than 30 days.
- Carb to 2.8 volumes.
Prost!
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