Grain Bill / Fermentables
- 10 lb Pilsner Malt
Hops
- 2 oz Czech Saaz (4.9% AA)
Yeast
- 2x – Saflager 34/70
Other
- Whirlfloc Tablet
- 3.6 g Citric Acid
- 1/8 tsp Amylase Enzyme
- 6 Gallons Distilled Water
Target Stats
- 5.5 Gallons
- OG 1.054
- FG 1.009
- ABV 5.86%
- IBU 28.47
- SRM 3.37
Final Stats
| May 5, 2024 | |
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Brew Day
Heat 8 gallons of water to 159°. (2 gallons unfiltered Dover City water with chlorine removed, 6 gallons distilled water and citric acid.)
Gently dough in grains until all grain is covered by water.
Mash grains at 154° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil and add 1oz Czech Saaz hops and increase to a hard boil for 45 minutes.
Add 1 oz Czech Saaz hops and continue boil for 15 minutes.
Reduce wort temperature to 68° and take OG reading. Then drop temperature as close to 54° as possible.
Sufficiently aerate, transfer to primary fermenter and pitch yeast.
Ferment in the primary at 54° to adequately ferment and raise temperature of the fermenter for the last 20% of fermentation to cleanup any diacetyl produced during fermentation.
Keg and lager.
Enjoy!
Notes:
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