V empatage = 40L à 73°C.
V rinçage = 15L
V ébu = 50L
V f = 42
Mash temperature of 152°F (67°C). Hold the temperature for 60 minutes. Vorlauf until runnings are clear, then run off into the kettle. Sparge the grains with 2 gallons (7.6 l), topping up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes and whirlpool, following the hops schedule.
After the boil, chill the wort to about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 48°F (9°C) until activity shows in the airlock, then allow the temperature to rise to 60°F (16°C) over the next ten days. Hold at 60°F (16°C) for an additional two weeks. After fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2.25 volumes of CO2. Age for about eight weeks before drinking to allow additional flavors to develop.
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 9.15 kg | Munich I (Weyermann) | Weyermann | Grains | Empâtage | 7 EBC | 59.6 % | - |
| 4.58 kg | Pilsner (2 Row) Ger | Grains | Empâtage | 2 EBC | 29.9 % | - | |
| 460 g | Carafa II (Weyermann) | Weyermann | Grains | Empâtage | 415 EBC | 3 % | - |
| 460 g | Caramel/Crystal Malt - 65L (Bairds) | Bairds | Grains | Empâtage | 65 EBC | 3 % | - |
| 460 g | Extra Special (Briess) | Briess | Grains | Empâtage | 130 EBC | 3 % | - |
| 230 g | Pale Chocolate (Crisp) | Grains | Empâtage | 280 EBC | 1.5 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 29 g | Columbus (Tomahawk) | Pellets | 16.0 % | Ébullition | 60 minutes | 25.3 | - |
| 57 g | Styrian Goldings | Pellets | 5.4 % | Hors flamme | 40 minutes / 78°C | 2.3 | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 71.6 ml | WLP830 German Lager | White Labs | Liquide | - |
| Pitch à 9°C | ||||
Rinçage = 15L attention
After the boil, chill the wort to about 48°F (9°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 48°F (9°C) until activity shows in the airlock, then allow the temperature to rise to 60°F (16°C) over the next ten days. Hold at 60°F (16°C) for an additional two weeks. After fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2.25 volumes of CO2. Age for about eight weeks before drinking to allow additional flavors to develop.