- Recipe Type
- All Grain

- Yeast
- SafLager 2-23

- Yeast Starter
- no

- Batch Size (Gallons)
- 5.5

- Original Gravity
- 1.057

- Final Gravity
- 1.015

- Boiling Time (Minutes)
- 90

- IBU
- 24.7

- Color
- 31.4

- Primary Fermentation (# of Days & Temp)
- 14 @ 50F

- Secondary Fermentation (# of Days & Temp)
- 7 @ 62F

- Additional Fermentation
- lager 4 weeks @ 32F in keg

- Tasting Notes
- smooooooooth

Scored 33

my grains, hops, and yeast came from AustinHomeBrew

Recipe started a while back based on the brewing classic styles

My water is somewhat hard, very slightly acidic, some iron.

6.0 # Munich

4.5 # Pilsner (german 2-row)

6 oz crystal 40

6 oz chocolate malt

4 oz black barley (500 srm)

4 oz carafa III

I did a double decoction:

infuse 4.41 gal at 157.2 to get first step of 148F for 60 minutes

with 30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.

return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158 then added in.

Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.

return decoction 2, whole thing. You want 168F or higher ideally.

I batch sparged.

90 minute boil,

1.65 hallertauer 3.9% @ 60min

0.5 hallertauer 3.9% @ 20min

0.5 hallertauer 3.9% @ 0min

chill, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total). Pitch dry yeast directly into fermenter, fermenter at about 68F by this time, and in lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F.

after 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week.

Rack to keg, chill to 32F, store for 1 month, then enjoy.

I used the BierMuncher Bottle Filler to fill bottles from keg to send to competition.

my grains, hops, and yeast came from AustinHomeBrew

Recipe started a while back based on the brewing classic styles

My water is somewhat hard, very slightly acidic, some iron.

6.0 # Munich

4.5 # Pilsner (german 2-row)

6 oz crystal 40

6 oz chocolate malt

4 oz black barley (500 srm)

4 oz carafa III

I did a double decoction:

infuse 4.41 gal at 157.2 to get first step of 148F for 60 minutes

with 30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.

return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158 then added in.

Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.

return decoction 2, whole thing. You want 168F or higher ideally.

I batch sparged.

90 minute boil,

1.65 hallertauer 3.9% @ 60min

0.5 hallertauer 3.9% @ 20min

0.5 hallertauer 3.9% @ 0min

chill, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total). Pitch dry yeast directly into fermenter, fermenter at about 68F by this time, and in lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F.

after 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week.

Rack to keg, chill to 32F, store for 1 month, then enjoy.

I used the BierMuncher Bottle Filler to fill bottles from keg to send to competition.