Grain Bill / Fermentables
- 3 lbs 2-Row Pale Malt
- 2 lbs 6-Row Pale Malt
- 5 lb Briess Flaked Corn
Hops
- 3 oz Fuggle @ 2.3% AA
Yeast
- LalBrew Diamond Lager
Other
- Whirlfloc Tablet
- 1/4 tsp citric acid
- 2 tsp amylase enzyme
- 1/2 tab campden tablet
Target Stats
- 5.5 Gallons
- OG 1.052
- FG 1.012
- ABV 5.25%
- IBU 18.76
- SRM 2.47
Final Stats
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(Yeast cake from double packet pitched batch of Czech Out this Bohemianish Pilsner) |
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Brew Day
Heat 7 gallons of water to 156°. (Unfiltered Dover City water with chlorine removed via campden tablet.)
Gently dough in grains until all grain is covered by water.
Mash grains at 152° for 1 hour.
Remove grain bag, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 2 oz Fuggle hops and continue for 40 minutes.
Add whirlfloc and 1 oz Fuggle hops and continue boil for another 5 minutes.
Reduce wort temperature, ideally to 59° or lower, and take OG reading.
Sufficiently aerate, transfer to primary fermenter and pitch yeast.
Allow beer 1~2 weeks in the primary to adequately ferment, raising the temperature to at least 70° for the final 20% of fermentation to cleanup any diacetyl produced.
Keg and carb.
Enjoy!
Notes:
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