(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.015
IBU = 25 SRM = 6 ABV = 6.5%
9 lbs. (4.1 kg) German Vienna malt
4.5 lbs (2 kg) German Pilsner malt
5.2 oz (0.15 kg) Carahell Weyermann
8 AAU Perle hops (70 min.) (1 oz./28 g at 8% alpha acids)
7.2 AAU Perle hops (30 min.) (0.9 oz./26 g at 8% alpha acids)
2 oz. (57 g) Pacific Crest hops (hop stand)
White Labs WLP833 (German Bock Lager)
2/3 cup corn sugar (if priming)
Step by Step
Mill the grains. Dough in using 4.2 gallons (16 L) of water with a target temperature of 133 °F (56 °C). Hold the mash temperature for approximately 10 minutes. Raise the temperature to 147 °F (64°C) and hold it for 30 minutes. Then raise again to 156 °F (67°C). After 20 minutes raise the temperatur to 162 °F (72°C) and hold it for another 20 minutes.
Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (22.7 L) of wort in the kettle.
The total wort boiling time for this recipe is 70 minutes. At the onset of a full rolling boil, add the first Perle addition. When there are 30 minutes remaining in the boil, add the second Perle addition.
Cool the wort to 172 °F (78 °C) and add the hop stand hops. Start a proper whirlpool and let the hops spin in the wort for 20 minutes. Then transfer the wort to your fermenter and cool it down to 48 °F (9°C). Add the contents of your yeast starter to the chilled wort.
Ferment around 50 °F (10 °C) until the final gravity is reached. Your beer is now ready to rack into a keg or bottles.
Written by Paul Schüssler
The first beer I brewed on my new brew system found in the December 2020 issue’s Homebrew Drool Setups.