Ingredients

Brew Instructions

Mash

Mash Water Volume = 3.2 Gallons
Strike Water Temp: 161 degrees F
Mash Water Temp: 149 degrees F
Mash for 60 min

Sparge

Sparge Water Volume = 5.8 Gallons
Sparge Water Temp: 168 degrees F –> start heating the sparge water when there is 20 min time remaining with the mash

Lauter the mash by draining a few quarts from the mash tun and add it back into the top. Do this a few times until the grain bed settles out and the wort draining out comes out “clear” – meaning no chunks of the malt are flowing through. After it is clear, drain all the mash wort out into the boiling kettle. Close the mash tun and add the sparge water. Let it sit 15 min or so and then do the lautering thing again until the flow is clear. Drain all the sparge wort into the kettle.

Boil

Boil for 60 minutes – Follow the hop schedule.

• 3 ounce Saaz – 60 Min
• Whirlflock tablet – 15 min
• 1.0 ounce Saaz – Flame Out

Ferment

Cool the wort to the temperature described on the yeast packet. Add the wort to the fermenter and pitch the yeast. Fermentation will take 2-4 weeks.

Lager Fermentation:
Due to the sulfur that some strains can produce at higher temperatures, lagers are typically fermented at low temperatures with long periods of conditioning. The following schedule relies on temperature control and produces clean drinking lager as quickly as possible. If sulfur is still noticeable, then you should lager (store) your beer until the sulfur dissipates.

• 50 F for three days
• 53 F for three days
• 55 F for three days
• 65-70 F for 5 days