Notes
A 24 to 48 hour diacetyl rest at 65-68* after primary fermentation has completed. After the diacetyl rest rack into secondary and lager at 34-40* for 12 weeks.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 6.50 lb |
Vienna (US) |
Mash |
50.00% |
| 4.00 lb |
2-Row (US) |
Mash |
30.77% |
| 2.50 lb |
Dark Munich (DE) |
Mash |
19.23% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.00 oz |
Hersbrucker - Pellet |
Boil |
45 Minute(s) |
3.5% |
11.47 |
| 1.00 oz |
Hersbrucker - Pellet |
Boil |
30 Minute(s) |
3.5% |
9.60 |
| 1.00 oz |
Hersbrucker - Pellet |
Whirlpool |
0 Minute(s) |
3.5% |
2.49 |
Yeast
| Name |
Attenuation |
| White Labs WLP830 German Lager Liquid Yeast |
74% - 79% |
Other
| Name |
Amount |
Use |
Time |
| Whirlfloc Tablet |
1.00 each |
Boil |
15 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 152 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 50 F |
7 Day(s) |
| 68 F |
3 Day(s) |
| 36 F |
6 Week(s) |
Target Water Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO42- |
HCO3- |
| 50 |
15 |
27 |
45 |
99 |
95 |
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