Recipe Type: All Grain
Yeast: Y2042
Yeast Starter: 8 liter starter in full kraeusen
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 10
Original Gravity: 1.070
Final Gravity: 1.013-1.016
IBU: IBU 37
Boiling Time (Minutes): 90
Color: SRM 4
Primary Fermentation (# of Days & Temp): ~6-7 days @ 55f
Additional Fermentation: Lager 6-8 weeks
Secondary Fermentation (# of Days & Temp): ~21 days @ 45f to 34f




Water: Soft, ph ~6
Mash Bill:
22 lbs 2 row lager malt
1/2 lb 10L crystal
Hop Bill:
5.25 oz Hallertau Hersbruker (3.2% AA) Bittering
1oz Hallertau Hersbruker (3.2% AA) Favour
1oz Saaz (doesn't matter% AA) Aroma
Yeast: Y2042 8 liter starter in full kraeusen.
Misc: 2.5 lb corn sugar.
Irish Moss: 2 tsp hydrated.
Procedure:
mash-in: 28 qt water
Do a 20 min protein rest at 122f
Boost to 150f and rest for 45min. ph~5.3. Add 10qt 156f water.
Boost to 156f and rest for 45min. ph~5.3
Boost to 168f for 10min
Vorlauf and sparge at 168f tun temp. Sparge water ph~ 5.3 for 90min.
Collect 13gal wort.
Boil:
At hot break, add bittering hops and corn sugar, boil 75 min.
add flavour hops and Irish Moss boil 13min.
add aroma hops, boil 2 min and flame out.
yield: 11 gal
Chill to 55f
remove one gallon wort to preserve (can)
remove 2 gal to starter vessel, and pitch. Ferment at 55f
Chill 9gal to 32f to settle.
when statrer is pre kraeusen, rack the settled wort to fermenter and raise to 55f and pitch the starter.
Ferment until sg~ 1.013 , syphon to secondary
Slowly reduce temp to 45f over several days and rest for ~2-3 weeks
reduce temp slowly to 34f and rest 6-8 weeks.
finish using your favorite method.