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Recipe for 10 gallons, your efficiency may vary:
“Evergenial”
4.4% ABV 13 IBU
12 lb Weyermann White Wheat Malt (61.5%)
7 lb Weyermann Floor Malted Bohemian Pilsner (35.9%)
0.5 lb Melanoidin Malt (2.6%)
Step Mash:
Ferulic acid rest: 113F (45 C) for 10 min
Beta rest: 135F (57 C) for 30 min
Alpha rest: 156F (69 C) for 30 min
Mashout: 170F (77 C) for 15 min
Water: 16 Gallons (60 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
60 min – 2 oz (56g) Tettnang (3.9% AA)
OG: 1.043
Yeast:
Batch 1: Imperial G01 Stefon
Batch 2: Lallemand Munich Classic
Ferment at 72 F (22 C) for 10-14 days
FG: 1.010
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0:00 Intro and welcome
0:25 Beer description and approach
2:16 Recipe
6:50 Brew day
10:29 Fermentation Plan
14:19 Fermentation Follow-Up
14:55 Pour and Tasting Notes
24:31 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
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