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1. | Combine (A) in mash tun. Dough-in at 122F and hold 15min for protein rest. |
2. | Add (B), bring to 150F and hold 45min. |
3. | Bring to 158F and hold until starch conversion is complete; mash out at 168F. |
4. | Sparge with (C), collect approximately 7 gal into brew-pot. |
5. | Add (D) and boil 60 minutes, (E) and boil 30 minutes, add (F) during last 1 minute. |
6. | Cool with chiller to 60F into fermentation vessel, pitch (G) and maintain at 50F. |
7. | After krausen falls, rack to secondary and lager at 41F for 4 days, then rack to keg and continue lagering at 41F under CO2. |
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