6 Gallons, all-grain
- 7.5 lbs. Pilsner Malt (German or Belgian)
- .84 lbs. Belgian CaraVienne Malt
- .42 lbs. Belgian Special B Malt
- .5 oz. Tettnanger hops (at 45min.)
- .8 oz. Styrian Goldings hops (at 60 min.)
- .8 oz. Saaz hops (at 75 min.)
Mash grains in 3.25 gallons of water at 125° F for 30 minutes. After 30 minutes, raise temperature to 154° F. Hold for 45 minutes. Quickly raise temperature to 159° F, hold for 10 minutes. Sparge with an equal amount of water. Boil for 90 minutes, adding the hops as indicated (if pelletized hops are used, they may be added all together at the 45-minute mark).
Ferment out with a good lager yeast (W-34/70 or Wyeast 2206) at the appropriate temperature (42°-48° F), for 8-12 days. Over a 24-72-hour period, cool to 34°-38° F and hold for 4-6 weeks. Follow standard lager beer techniques for kegging or bottling.
Recipe courtesy of George Fix
- 4 lbs. light malt syrup
- 3 lbs. light dry malt extract
Substitute 4 pounds light malt syrup and 3 pounds light dry malt extract for the Pilsner malt in the all-grain recipe (page 21). If you will not be boiling the entire wort (6 gallons), but instead boiling half the wort and diluting with cold water, you need to increase the quantity of hops to make up for the reduction in extraction efficiency from the heavier wort. Doubling the hopping rate (especially the addition at 45 minutes) is a good place to start; if this turns out to be too bitter, or too hoppy, reduce your additions the next time.
Steep the CaraVienne and Special B malts in 1 gallon water at 150° F for 90 min. Rinse with hot water, gathering 2.5 to 3 gallons of water. Add the malt extract and boil for 90 minutes, adding the hops.
Follow the fermentation procedures outlined in the all-grain recipe.