% LB OZ Malt or Fermentable ppg °L
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69% 7 0 Vienna Malt 36 3 ~
20% 2 0 Munich Malt 37 9 ~
5% 0 8 CaraBohemian 34 80 ~
5% 0 8 Aromatic Malt 36 26 ~
1% 0 2 Carafa III, Special 32 525 ~
boil 60 mins 1.5 Tettnanger pellet 5.1
boil 15 mins* 1.0 Spalt pellet 4.9 (NO CHILL TRANSFER ADDITION)
boil 15 mins* 0.5 Tettnanger pellet 5.1 (NO CHILL TRANSFER ADDITION)
boil 10 mins 1 Whirlflock tablet
Saflager w 34/70 - 2 packets, rehydrated in room temp water
Water: 5gal Reverse Osmosis Water, 2.5 gal "Spring" Water from store
Mash: Single Infusion at 152F for 60min (5.2 Stabilizer in mash)
Sparge: 164F for 10min
Chilling method: NO CHILL,
Then put into No Chill tank into fridge to get it down to pitching
temps before pitching yeast.
Starting Gravity: 1.056
Ending Gravity: 1.015
Fermentation Schedule:
5 days at 52F, sample was at 1.024 by 5th day
5 days at 65F, diacytl rest, sample tasted great!
14 days at 35F, cold crash, in secondary
45 days at 35F, in keg, lagering