All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.036  FG = 1.005
IBU = 18  SRM = 3  ABV = 4.1%

Ingredients

6 lbs. (2.7 kg) Pilsner malt
14 oz. (400 g) flaked corn
6 oz. (170 g) torrified wheat
2.25 AAU Boadicea hops (60 min.) (0.25 oz./7 g at 9% alpha acids)
5.9 AAU Boadicea hops (10 min.) (0.65 oz./18.5 g at 9% alpha acids)
0.5 tsp. Irish moss (15 min.)
SafLager W-34/70, White Labs WLP830 (German Lager), or Wyeast 2124 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash all the grain at 147 °F (64 °C) for 90 minutes. Collect around 6 gallons (23 L) of wort in the kettle and boil for one hour, adding the first dose of hops as soon as it begins to boil. After 45 minutes of boiling, add the Irish moss, then add the second dose of hops 5 minutes later. 

At the end of the boil, immediately cool to 59 °F (15 °C), transfer to the fermenter, and pitch the yeast. Ferment at 50–57 °F (10–14 °C) for around one week, then slowly raise the temperature to 64–68 °F (18–20 °C) as fermentation begins to slow. When fermentation ends, drop the temperature to 34–40 °F (1–4 °C) and hold it there for 4–6 weeks before packaging. 

After waiting out the lagering period, keg and force carbonate to 2.5 v/v or prime with corn sugar and bottle condition.

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.036  FG = 1.005
IBU = 18  SRM = 3  ABV = 4.1%

Ingredients

2.5 lbs. (1.13 kg) Pilsen dried malt extract 
1.5 lbs. (680 g) Pilsner malt
14 oz. (400 g) flaked corn
6 oz. (170 g) torrified wheat
2.25 AAU Boadicea hops (60 min.) (0.25 oz./7 g at 9% alpha acids)
5.9 AAU Boadicea hops (10 min.) (0.65 oz./18.5 g at 9% alpha acids)
0.5 tsp. Irish moss (15 min.)
SafLager W-34/70, White Labs WLP830 (German Lager), or Wyeast 2124 (Bohemian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place the crushed Pilsner malt, flaked corn, and torrified wheat in a muslin bag. Submerge in 5.5 qts. (5.2 L) of 158 °F (70 °C) water to stabilize temperature at 147 °F (64 °C). Wrap in a towel or find other means to hold this temperature for 60 minutes. Remove the grains, place in a colander, and wash with 1 gallon (3.8 L) of hot water. Top up kettle to 4 gallons (15 L) then add the dried malt extract, stirring until all the extract is dissolved. Bring the wort up to a boil then add the first hop addition. Boil 60 minutes. After 45 minutes of boiling, add the Irish moss, then add the second dose of hops 5 minutes later. Boil for a further 10 minutes, then immediately cool to 59 °F (15 °C), transfer to the fermenter, and pitch the yeast. Ferment at 50–57 °F (10–14 °C) for around one week, then slowly raise the temperature to 64–68 °F (18–20 °C) as fermentation begins to slow. When fermentation ends, drop the temperature to 34–40 °F (1–4 °C) and hold it there for 4–6 weeks before packaging. Keg and force carbonate to 2.5 v/v or prime and bottle condition.