A: | 9.5# pale 2-row malted barley, crushed |
1/2# cara-pils, crushed | |
1t gypsum | |
10qt water at 130F | |
B: | 5qt water at 200F |
C: | 20qt water at 170F |
D: | 1.5oz Hallertaur hops |
E: | 0.5oz Hallertaur hops |
F: | 0.5oz Hallertaur hops |
G: | Wyeast #2308 (Munich Lager) |
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 7gal into brewpot. |
5. | Add (D) and boil 60 minutes, (E) and boil 30 minutes, add (F) during last 1 minute. |
6. | Cool with chiller to 55F into fermentation vessel, pitch (G) and maintain at 50F. |
7. | After krausen falls, rack to secondary and lager at 40-45F for a few weeks. |
Servings: 40
$Id: house_lager,v 1.3 2020/02/01 03:11:52 deaven Exp $
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