Ingredients:
-10.5 lbs (4.8kg) German Pilsner malt
-4 oz (113.3g) Hallertau Mittelfruh Hops
-German Lager yeast (at least 2-3 packets or a starter)
Batch size: 6 gallons (22.7 liter)
Original gravity: 1.050 SG (12.5°P)
Final gravity: 1.009 SG (2.3°P)
ABV: 4.9%
IBU: 34
Mash at 148°F for 45 minutes
Boil for 90 minutes
Hop Additions:
-0.25 oz (7g) for 90 minutes (3 IBU)
-1.25 oz (35g) for 60 minutes (15 IBU)
-1 oz (28g) for 30 minutes (9 IBU)
-1 oz (28g) for 10 minutes (4 IBU)
-0.50 (14g) at flameout -15 minutes before knockout (3 IBU)
Oxygenate wort to 10-15ppm.
Pitch yeast at 48°F and let rise to 50°F until fermentation is complete.
Do a diacetyl test to ensure none is present before crash cooling.
Dump the trub/yeast from the fermenter or transfer to a secondary fermenter.
It’s best to dump the fermenter cone about every 2-3 days for the first week or two to ensure the beer doesn’t come in contact with inactive yeast for extended periods.
Crash cool the fermenter at a rate of 2-3°F every 12 hours until a lagering temperature of 32-36°F (0-2°C) is reached.
Lager for atleast 4 weeks, carbonate, package, and enjoy!
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